Ploughman`s Lunch - Life Learning Cloud

Date
11/06/07
Designer
HB
Stage
1
Client:
SFT
Project:
Revised logo
Job Number:
18324
© Copyright
Logo_Secondary
A Traditional English Classic
Ploughman’s Lunch
www.letsgetcooking.org.uk
Serve this onion and tomato chutney with matchbox-sized chunks of cheese,
hunks of bread, apple slices, celery sticks and grapes for a tasty ploughman’s
lunch whilst watching the game!
A ploughman’s lunch is a traditional English pub meal but is also great for
picnics or a snack. This quick and simple chutney can be served warm or cold
to accompany the Sausage Rolls on page 16, as part of a ploughman’s lunch or
spread it on your sandwiches.
What s the score?
Dairy (optional),
wheat (optional)
SU10 / AP1 / 03
Equipment
Ingredients
Vegetable peeler
Sharp knife
Ploughman’s Lunch
You will need the following per
person:
Chopping board
1 bread roll or thick slice of bread
Fine grater or garlic crusher
Small bunch grapes
Weighing scales
1 apple
Table knife
1 stalk celery
Saucepan
1 matchbox size piece of cheese
Wooden spoon
1 x 15ml spoon onion and tomato
chutney (see recipe on page 11)
What's the score?
Onion and Tomato Chutney
12 servings
1 medium cooking or dessert apple
6 fresh tomatoes
1 medium onion
1 clove garlic
25g butter or 1 x 15ml spoon
vegetable oil
1 x 5ml spoon brown sugar
Measuring spoons
1 x 5ml spoon vinegar
Pan stand
Black pepper to taste
Teaspoon for tasting
Container for storing
the chutney
10
Skills
Top tip
Use whatever you have in the fridge or cupboard
to add to your ploughman’s lunch. Beetroot,
pâté, mixed salad leaves, pickled onions or diced
hardboiled eggs all go well.
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
Skills used : 1, 4, 7a, 7f, 8a, 9h, 12e, 12l
Date
11/06/07
Designer
HB
Stage
1
Client:
SFT
Project:
Revised logo
Job Number:
18324
© Copyright
Logo_Secondary
A Traditional English Classic
Ploughman’s Lunch
www.letsgetcooking.org.uk
Method
1. First make the chutney. Peel, core and dice the apple
into 1cm pieces.
Prepare now, eat later
2. Cut each tomato in half and then cut each half into six pieces.
• The onions, apples and tomatoes
can all be prepared a few hours
ahead of cooking and stored in
the fridge, but cover the onions so
they don’t make everything smell.
The apples will go brown but it
doesn’t matter for this recipe.
3. Peel and dice the onion into ½cm pieces.
4. Peel and grate or crush the garlic.
5. Place the butter or oil into the saucepan and heat gently.
6. Add the onion and cook gently for five minutes until the
onion starts to soften. Stir occasionally to prevent the onion
from sticking.
7. Add the apple, onion and garlic.
8. Bring to the boil then lower the heat and simmer the mixture for
10 minutes, stirring occasionally. It should thicken and all the
ingredients will soften.
Prepare ahead?
Keep for later?
• The chutney doesn’t contain
as much sugar and vinegar as
traditional recipes so it will not
keep for as long. It is best to store
it in a sealed container in the
fridge for up to 4 days.
9. Stir in the sugar and vinegar and add pepper to taste.
SU10 / AP1 / 03
10. Cool and transfer to a container.
11. Now assemble the ploughman's. Wash the apple, grapes
and celery.
12. Trim the ends off the celery and serve with the fruit, bread,
cheese and chutney.
Something to try next time
• Add a ‘kick’ to the chutney by adding half x 5ml spoon chilli
flakes with the tomatoes.
• Include 25ml dried fruit such as sultanas.
• Try different fruits at other times of the year, for example
plums in autumn.
Skills
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
Skills used : 1, 4, 7a, 7f, 8a, 9h, 12e, 12l
11