Ploughman’s Lunch with Raspberry Salsa

Today #MakeItMine takes on Ploughman’s Lunch!

What is #MakeItMine? Twice a month we take a classic dish and we each put our own spin on it. All bloggers are welcome to join in! Bloggers: Click here to sign up for the #MakeItMine Newsletter. You’ll find out which dishes we’re tackling in the weeks ahead so that you can add them to your editorial calendar and plan to join in on the fun.

This Ploughman's Lunch has Brie and an accompanying raspberry salsa. The recipe is by Christine Pittman of www.cookthestory.com.

Ploughman’s Lunch was the first thing I fell in love with in England.

The second was my husband.

I don’t think he’s jealous though. He knows that my love for cheese will always come before him. And he’s o.k. with it.

So long as I promise to share.

Why do I love this lunch so much? It’s not like having a little slice of cheese in a sandwich. It’s not like having some shavings of cheese on a salad. Oh no.

Ploughman’s Lunch is like having cheese for a meal.

How could that be bad?

But, here’s the thing, as much as I did fall in love with Ploughman’s Lunch within days of arriving in the UK for the first time, I did not fall in love with the accompaniments.

This Ploughman's Lunch is made with Brie and is served with a Raspberry Salsa. Recipe by Christine Pittman of www.cookthestory.com

Seriously. Branston’s Pickle, one of the traditional Ploughman’s accompaniments, is one of those things that, it seems to me, only real Brits love.

Like Marmite.

And let me tell you that even marrying a Brit doesn’t make you like these things any more. It might even make you like them less. It’s as though the security I feel in our relationship frees me enough to say, “Some of the things you Brits eat make my tongue very very unhappy.”

The other oft-used Ploughman’s Lunch accompaniment is pickled onions. Since my parents love these little balls of weirdly sweet onioniness, I can’t blame my nonBritishness for my dislike of them. I think the reason I dislike them is because I don’t like sweet pickled things.

For instance, I am in love with dill pickles but am in hate with anything involving cucumbers and sugar.

So then, when I make this lunch at home, I skip the Branston’s Pickle and the Pickled Onions and make up a condiment that I am in love with. This Raspberry Salsa is perfect with a Brie Ploughman’s. It’s lush and fruity but with a lot of tang to cut the richness of the cheese.

And it’s just plain pretty.

This Ploughman's Lunch is made with Brie and has a Raspberry Salsa as its accompaniment. Recipe by Christine Pittman of www.cookthestory.com

 

If you love as much cheese with your lunch, be sure to also check out this recipe for Mozzarella Fondue Soup. Cheesy goodness!

Mozzarella Fondue Soup Recipe

 

I hope you enjoy this Ploughman’s Lunch Recipe.

Ploughman's Lunch with Raspberry Salsa

I like to serve a Ploughman's Lunch when I have guests who are arriving after a long journey. When people have been driving or flying for a long time it's hard to guess how hungry they'll be. With the Ploughman's they can attack and have a big piece of comforting cheese and lots of bread or they can just snack a bit as we chat. In these situations I usually serve it with a basic green salad as well. The raspberry salsa in this recipe is the perfect accompaniment to brie. Try it also on a turkey burger (dripping with melted brie, optional).

Ingredients:

  • 1/2 lb wedge of Brie
  • 1 baguette, sliced
  • 6 ounces fresh raspberries, roughly chopped
  • 2 tbsp finely chopped red onion
  • 1 tbsp chopped cilantro (leaf coriander)
  • 1/2 tsp lime zest
  • a good pinch of salt

Directions:

  1. Put the Brie and the baguette slices on a cutting board or serving platter.
  2. Combine the remaining ingredients in a small bowl. Eat cheese. Be happy.

Here are the other fabulous recipes that are part of this week’s #MakeItMine Challenge.

Find out what our next challenge will be and join in on all the #MakeItMine fun by clicking here.

Ploughman’s Sausage and Cheese Pie by Jane’s Adventures in Dinner

Lactose-Free Ploughman’s Lunch by Coco in Magnolia

9 Responses to “Ploughman’s Lunch with Raspberry Salsa”

  1. Susi — April 18, 2013 @ 7:53 pm (#)

    I agree with you about some of the things the Brits eat (no offense)! My husband loves their breakfast beans and I can only shudder seeing that! Love me some brie and even more with something fruity on top. I’ll have to give this a try soon… :)

    • Christine Pittman — April 22, 2013 @ 9:24 am (#)

      Thanks Susi! I’m only half with you on the beans. The idea always seems weird and not appetizing. But then when I have it, I always enjoy it. Strange, right?

  2. Paula — April 18, 2013 @ 4:24 pm (#)

    This post brought back some good memories. A trip my sister and I took where we shared a lovely Ploughman’s lunch together. Now I’m craving for some cheese and fresh homemade bread.

  3. laurasmess — April 18, 2013 @ 9:15 am (#)

    Aw, I’m a real Brit (born and bred, but now I’m living in Australia) so I guess my comments don’t count, but I LOVE Branston pickle, mustard pickle (Piccalilli), Marmite, Vegemite and good ol’ strong bitey English cheddar! Though, I can understand why others would feel differently… they are very strong flavours. Love your delicate, fruity version of a Ploughman’s lunch. Perfect for a summery day with a cold Pimm’s cup! Thanks for sharing. Loving this ‘Make it Mine’ idea… tempted to join! x

    • Christine Pittman — April 18, 2013 @ 10:06 am (#)

      Laura, I have to say that I do love strong English cheddar and even Stilton! It’s those strong-flavored condiments that I just can’t wrap my tastebuds around.

      We would really love it if you would join our recipe club. To join you just have to subscribe to the newsletter. It will come to you once every two weeks letting you know about a bunch of the upcoming challenges so that you have time to prepare something. It also gives instructions on how to get your link to us and to all other participants so that we can easily cross-link to each other and cross-promote. It’s going to be so fun! Here’s the link to the newsletter: http://eepurl.com/xCXyr

      We hope to see a #MakeItMine recipe from you soon!
      Christine

  4. Katerina — April 18, 2013 @ 2:44 am (#)

    This is simple and very very tasty and elegant! I will have to try it!

  5. Adventuresindinner — April 17, 2013 @ 8:17 pm (#)

    Awesome! So amazing I fact, I will simply have to forgive the disparaging comments about Branston pickle and marmite. c:

    Can’t wait to see all the others.

    Cortne over at http://www.cocoinmagnolia.com has made a lovely Ploughman’s platter.

    • Christine Pittman — April 22, 2013 @ 9:33 am (#)

      So happy you like the look of it. It is one of the tastiest little relishes I’ve ever made. Couldn’t stop eating it!

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