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Recipe

Ploughman's lunch with pate and beetroot relish

Originally a British farm worker's packed lunch, a ploughman's lunch is the perfect lazy weekend meal with friends.

Jul 31, 2011 2:00pm
  • 20 mins cooking
  • Serves 6
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Ingredients

Ploughman's lunch with pate and beetroot relish
  • 60 gram butter, plus 60g extra, melted
  • 250 gram chicken livers, trimmed
  • 1 garlic clove, crushed
  • 1 eschalot, finely chopped
  • 1/2 teaspoon allspice
  • 2 tablespoon brandy
  • 2 tablespoon thickened cream
  • sliced baguette, sliced cold meats, cheddar, blue cheese, pickles, to serve
  • gherkins, sliced tomato, salad leaves, to serve
Beetroot relish
  • 150 gram packet dried cranberries
  • 1/4 cup red wine vinegar
  • 1 tablespoon caster sugar
  • 400 gram can beetroot wedges, juice retained

Method

Ploughman's lunch with pate and beetroot relish
  • 1
    Line a 1-cup loaf pan with plastic wrap. Melt butter in a large frying pan over medium heat. Sauté livers, garlic, eschalot and allspice for 3-4 minutes, until almost cooked (livers should be pink in the centre). Add brandy. Cook for 1-2 minutes, stirring. Let cool.
  • 2
    In a food processor, process livers in their cooking liquid, extra butter and cream until smooth. Push through a fine sieve into a bowl. Season to taste. Smooth top and chill, covered, overnight.
  • 3
    Unmould pate and transfer to a platter with the beetroot relish. Arrange baguette, cold meats, cheeses and pickles on platter.
  • 4
    Serve with gherkins, sliced tomato and salad leaves.
Beetroot relish
  • 5
    In a medium saucepan, combine cranberries, vinegar and sugar. Stir over medium heat until sugar dissolves.
  • 6
    Add beetroot with juice and bring to the boil. Reduce heat to low and simmer, uncovered, for 10-15 minutes until beetroot softens slightly and mixture thickens.
  • 7
    Allow to cool. Keep in sealed container in the fridge for up to 1 week.

Notes

If preferred, or if you're short on time, buy a good-quality ready-made pâté. We used about 200g each of cold meats and cheeses.

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