Ploughman’s Lunch or Fisherman’s Lunch
What you need
Cheese/Ham – or other cooked meat, fish or pate
A selection of salad, carrots, spring onions, tomatoes, cucumber, carrot batons and lettuce
Optional extras – pickles and relish
Well most people are familiar with a Ploughman’ s Lunch, but it is funny how something you might tuck into at the Pub one lunch or dinner time isn’t something most of us think about dishing up for supper.
Well – I didn’t anyway, until I was round at a friend’s house who was going out for the evening and leaving a “Ploughman’ s Lunch” supper for the family.
Ploughman’ s Lunches are traditionally bread and cheese. Depending on your family you can have just a basic cheddar ploughman’ s or for a change use cold cooked meats, or substitute pate or even cooked haddock fillets.
Make sure the bread is fresh and ideally granary or whole meal. Add a range of vegetables and salad /coleslaw e. g. tomatoes, cucumber, carrot baton’s, spring onions, lettuce etc and you have a really quick easy put together supper menu.
Tuna Salad (serves 4)
1 pack of garlic bread with cheese
4 medium eggs hard-boiled
400 grams of good quality tuna fillets in Olive Oil
1 small red onion
Bag of mixed salad leaves
4 tabsp of Organic extra virgin olive oil
Bake the garlic bread in the oven for a few minutes. Drain the tuna fillets, reserving the oil. Place the tuna and red onion in a large salad bowl, arrange salad leaves on top. Break the garlic bread into small bite sized chunks and scatter over the salad.
Make the dressing by whisking the juice of one lemon together with the olive oil and the reserved oil from the tuna.
Chop up the eggs and scatter over the top of the salad. (for a change try poaching the eggs and topping each serving with a poached egg).
Warm Antipasti salad
2 baby ciabatta or pain rustique
8 teaspoons of Harissa Paste
560g jar sun dried tomatoes in sunflower oil, drained (2 tbsp oil reserved)
560g jar mixed peppers in sunflower oil, drained
200g pitted olives
2 tbsp capers drained
200g Cyrprus Halloumi cheese, cubed
1small red onion, finally sliced
13g bag of mixed salad leaves (rocket, spinach, watercress)
lemon wedges to serve
Cut the bread in half horizontally. Mix the harissa paste with the reserved sunflower oil from the sun-dried tomatoes . Spread the mixture over both sides of the bread and place in oven for a few minutes to bake.
Place all remaining ingredients except the onion and salad leaves in a small roasting tin. Mix and combine the ingredients. Cook in the oven with the bread until vegetables are hot.
Spoon the vegetable mixture into a large salad bowl. Add red onion and salad leaves and toss together. Serve with the hot harissa bread torn into croutons. Cut lemons in half so they can be squeezed over the salad.
Chicken Caesar Salad
You will need cooked chicken, salad, a bottle of Caesar Salad Dressing, fresh crusty bread.
Optional extras slithers of parmesan cheese and croutons
Grab some cooked chicken filets or even better whole cooked chicken and some salad, as much and as varied as you like. But lets say a baby cos lettuce, tomatoes, spring onions, cucumber.
Assemble along with the salad and pour over the Caesar Salad Dressing top with slithers of parmesan, croutons and serve with fresh crusty bread