Gordon Ramsay’s Take on Classic Bar Dish Ploughman’s Lunch with Beer-Soaked Bread

Gordon Ramsay
Photo credit: Twitter @HellsKitchenFOX

Famous celebrity chef, Gordon Ramsay puts a clever twist to a classic bar dish called Ploughman’s lunch. Using the same ingredients and adding a few new ones, Ramsay jazzes up the classic dish into a fancy midday meal. Ramsay’s version of Ploughman’s lunch includes small breads, a green salad, and of course a glass of beer. Tasty, healthy, and loaded with interesting flavors, check out this amazing beer-soaked dish.

Ploughman’s Lunch with Beer-Soaked Bread Recipe

Ingredients:

  • Wholewheat flour
  • 250 ml beer
  • Salt, pepper, sugar
  • A red onion
  • Some cloves
  • Red wine vinegar
  • Greens such as lettuce, watercress, celery, radish
  • An apple
  • Ham
  • Cheeses such as cheddar, blue cheese
  • 1 tbsp English mustard
  • 1 tbsp honey
  • Olive oil
  • White vinegar
  • Milk

Directions for the Bread:

Knead the dough with the wholewheat flour, beer, and a pinch of salt. Mix it well, but keep the consistency a bit watery. Line small tins with butter. Dust them with flour and fill them up with the dough. Do not fill it up to the brim.

Put the tins in the oven. Cook for 25 to 30 minutes at 180°C. Glaze them with milk just before the last five minutes.

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Directions for the Salad:

While the mini breads are cooking, prepare the green salad. Take the red onion and dice it in round shape. Separate the onion rings into individual ringlets and put them in a bowl. Sprinkle with some salt and sugar.

Add a few pieces of cloves for a tantalizing aroma. Drizzle some red wine vinegar, add enough to submerge all the ringlets. Mix all the ingredients well and cover it with a weight on the lid.

Next, chop up some lettuce, watercress (remove the stalks), and celery. Put them in a bowl, add some thinly sliced radish and apple for a sweet taste.

Then, add some pieces of ham, blue cheese and cheddar shards. Mix all the items. Squeeze out the juice of the pickled onions.

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Directions for the Dressing:

Put one tablespoon of English mustard in a small bowl. Add one tablespoon of honey, a hint of salt and pepper, and wrap it up with a touch of olive oil and white wine vinegar. Give it a good whisk.

Garnish the salad with the dressing and the pickled onions.

 


Sources:

https://www.youtube.com/watch?v=VN_44JajST4, last accessed January 19, 2017