English Ploughman’s Lunch

Name: English Ploughman’s Lunch
Yield: 10
Ingredients: 200.0g Hellmann's Classic Mayonnaise (4x3.78L); 200.0g Dijon Mustard; 375.0g Pickled red onions; 30.0g Gherkins, sliced; 10.0pc Eggs, quail, hard boiled; 20.0pc Pepperdews, stuffed; 200.0g Chicken liver pâté; 250.0g Cheese, vintage cheddar; 200.0g Blue Cheese; 750.0g Brown Sour Dough Bread; 450.0g Turkey ham, sliced; 250.0g Cheese, Brie

Designed for professional chefs, check out this English Ploughman’s Lunch recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Hellmann’s Real Mayonnaise and Colman’s Dijon Mustard.

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The Platter:

Hellmann's Classic Mayonnaise (4x3.78L) 200.0 g

Hellmann's Classic Mayonnaise (4x3.78L)

How to order
Dijon Mustard 200.0 g
Pickled red onions 375.0 g
Gherkins, sliced 30.0 g
Eggs, quail, hard boiled 10.0 pc
Pepperdews, stuffed 20.0 pc
Chicken liver pâté 200.0 g
Cheese, vintage cheddar 250.0 g
Blue Cheese 200.0 g
Brown Sour Dough Bread 750.0 g
Turkey ham, sliced 450.0 g
Cheese, Brie 250.0 g

Beef

Western Cuisine

Appetizer

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Preparation

The Platter:
- Mix Hellmann’s Real Mayonnaise with the Colman’s Dijon Mustard, until well combined. Place in a ramekin.
- Place onions, gherkins, eggs and capsicums in jars or bowls, place on a board with the pâté and cheeses. Tear off hunks of sour dough and arrange with remaining ingredients, and then serve.

Beef

Western Cuisine

Appetizer

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English Ploughman’s Lunch

Ingredients