Ploughman’s Board
Ploughman’s Board
Ploughman’s Board
What better way to celebrate farm produce than with a traditional Ploughman’s? The classic English dish gets an upgrade with a “pasty with afters” - aka a pork pasty with an apple pie filling at one end! Complete the spread with homemade piccalilli, vegetable crisps and rye crispbreads - all rounded off with a large hunk of cheese and a chilled local beer of course!
Ingredients
180 g cauliflower florets (2cm)
180 g onion , diced (1cm)
180 g carrots , cut in half and sliced (2mm)
180 g cucumber , cut into quarters then diced
90 g runner beans , cut (1cm)
15 g salt
350 ml cider vinegar
350 ml water
1 tsp turmeric , heaped
1 tsp ginger powder , heaped
1.5 tsp yellow mustard seeds
1.5 tsp black mustard seeds
150 g caster sugar
20 g English mustard powder
60 g plain flour
150 g pork shoulder steak , minced
150 g pork belly , minced
80 g smoked streaky bacon , minced
½ onion , finely chopped
1 garlic clove , grated
1 sprig rosemary
1 sprig thyme
1 sprig tarragon
1 tsp yellow mustard seeds
1 tsp black pepper , crushed
½ tsp mace , ground
½ tsp nutmeg , ground
1 tsp salt
1 Braeburn apples
1 tbsp sultanas
1 tsp brown sugar
1 tsp cornflour
Pinch mixed spice
Pinch salt
80 g lard
100 ml water
5 g salt
1 sprig rosemary
1 sprig thyme
1 sprig tarragon
275 g plain flour
1 large egg
1 egg yolk , for glazing
300 g wholemeal rye flour , plus extra for dusting
1 tsp salt
½ tsp baking powder
3 tsp sesame seeds , heaped
2 tsp sunflower seeds , heaped
2 tsp poppy seeds , heaped
1 tsp honey
30 g butter , melted
170 g water
1 egg white , for glazing
2 carrots
1 parsnip
1 ltr vegetable oil , for frying
100 g brown sugar
2 tbsp honey
10 juniper berries
4 sprigs thyme
2 sprigs tarragon
100 ml water
25 g sugar
2 tsp salt
8 carrot tops
½ bunch mint
2 onions
300 ml bitter beer
150 ml malt vinegar
1 whole Norfolk White Lady
4 ½ pints bitter
Method
    For the piccalilli vegetables
    1. Place all the vegetables in a large mixing bowl and sprinkle over the salt. Mix well and allow to stand for 40 minutes. Get on with the pork filling while you wait.
    For the pork filling
    1. Preheat the oven to 190℃. Place a heavy baking tray lined with greaseproof paper in the oven to preheat. Mix the meats together with the diced onion, garlic, chopped herbs, spices and salt until everything is incorporated.
    For the apple filling
    1. Peel, core and finely dice the apple. Dump into a medium mixing bowl with the remaining ingredients and mix well. Set aside while you continue with the recipe.
    For the pastry
    1. Put a small saucepan over a high heat and add the lard, water, salt and herbs. Bring to the boil then reduce to a simmer and wait for the lard to melt fully.
    2. Tip the flour into the bowl of a food processor. Start the motor and pour in the egg and mix until thoroughly combined. Remove the herbs from the pan and pour the hot mix into the food processor with the motor running to form a smooth dough - about a minute.
    For forming the pasties
    1. Tip the dough onto a clean, lightly floured work surface, and moving quickly, roll out into an even rectangle 3mm thick. Cut out 2 x 24cm disks.
    2. Working one at a time, place 3 tbsp of pork filling on one third of a disk, leaving a gap around the edge of the pastry. Add 1 tbsp of the apple filling at the end of the pork. Brush around the perimeter of the pastry circle with a little water, then fold the pastry over the two fillings and seal firmly. Starting at one side, crimp the edges over to form a sealed D-shaped pasty. Repeat with the remaining fillings and pastry disk.
    3. Brush the pasties with a beaten egg, then make a steam hole in the center with a sharp knife.
    4. Gently transfer the glazed pasties to the preheated baking tray and bake for 40-50 minutes until dark golden brown. Remove from the oven and allow to cool to room temperature.
    For the piccalilli sauce
    1. In a large saucepan on a high heat, bring the vinegar, water, spices and mustard seeds to the boil. Add all the vegetables and cook on a gentle boil for 3 minutes. Using a slotted spoon, drain off the vegetables onto a clean tray and leave to cool. Remove the liquid from the heat.
    2. With a whisk, in a small bowl, mix the sugar, mustard powder and plain flour with a little warm water to make a thin paste, then whisk this into the hot (but not boiling) cooking liquid.
    3. Bring back to a boil, then reduce the mixture to a simmer and cook for 5 minutes, whisking from time to time to ensure it doesn’t catch on the bottom.
    4. Place your cooked vegetables into a suitable container and pour over the hot thickened liquid.
    For the rye crispbreads
    1. Line 2 baking sheets with parchment paper. Put the flour in a large bowl. Add the salt, baking powder, seeds, honey and butter. Mix thoroughly, then start slowly adding the water, stirring until you have a soft dough. Generously flour a work surface and turn out the dough. Roll the dough out thinly (2mm) into an even rectangle. Cut out 8 rectangles. Place the rectangles on the baking sheets and prick the crispbreads all over with a fork, brush with egg white and scatter over optional additional seeds. Bake for 12 minutes, then reduce the temperature to 160℃ and continue to bake for 5 minutes until crisp and golden brown. Remove and leave to cool on a wire rack.
    For the vegetable crisps
    1. Heat the oil in a deep fat fryer to 150℃. Peel the carrots and parsnips. Using the peeler, slice long strips down the whole length of the vegetables. Gently lower into the fryer and stir to separate all the strips. Fry for 4-6 minutes until lightly browned and crisp. Drain onto a paper towel-lined tray, season with salt and pepper and allow to cool.
    For the pickled onions
    1. Peel the onions and cut into quarters. Break each quarter down into petals by separating the individual layers.
    2. Combine the beer, vinegar, sugar, honey, juniper, thyme and tarragon in a large pan and bring to the boil. Add the onions and remove from the heat Cover tightly with cling film as this will allow the onions to steam and soften slightly in the liquid. Leave the onions to cool in the liquid before serving at room temperature.
    For the carrot top and mint sauce
    1. Bring the water, sugar and salt to a boil in a small saucepan. Add the carrot tops and boil for 4 minutes. Remove from the heat. Transfer everything to a blender along with the mint and purée until smooth. Allow to cool, then taste and adjust the seasoning.
    To serve
    1. Arrange the cooled pasties, piccalilli, crispbreads, pickled onions, vegetable crisps, carrot top sauce and cheese on a board and tuck in.
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