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Ploughman’s Lunch With Whole-Grain Mustard Vinaigrette & Tomato Chutney, Irish

Here's how you make Ploughman’s Lunch With Whole-Grain Mustard Vinaigrette & Tomato Chutney, Irish
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  • Servings: 8
  • Prep: 30m
  • Cook: 40m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • TOMATO CHUTNEY
  • 1 cup granulated sugar
  • 1 1/2 cups cider vinegar
  • 2 teaspoons sea salt
  • 1 teaspoon crushed cardamom seeds
  • 1 teaspoons ground ginger
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon ground cloves
  • 1 1/2 pounds tomatoes (6 to 7 medium plum tomatoes, quartered)
  • 1 medium yellow onion, chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1/2 cup raisins (golden)
  • Freshly ground pepper to taste
  • DRESSING
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons white balsamic vinegar
  • 1/2 cup olive oil (extra virgin)
  • 1/2 teaspoon fresh lemon juice
  • Salt and freshly ground pepper to taste
  • Salad
  • 3 ounces mixed salad greens
  • 8 ounces sliced ham (baked ham, eight 1-ounce slices)
  • 8 ounces turkey breast (eight 1-ounce slices)
  • 4 ounces cheddar cheese slices (4 slices, Kerrygold Reserve Cheddar or Reduced-Fat Aged Cheddar)
  • 4 ounces Swiss cheese slices (4 slices, Kerrygold Swiss)
  • 1 tomato, cut into wedges
  • 1 cucumber, sliced
  • 4 ounces sliced bread (4 slices Brown Soda Bread)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 1. In a large saucepan over medium-low heat, combine first 7 ingredients. Slowly bring the mixture to a boil, stirring until the sugar is dissolved.

  • Step 2: 2. Add remaining ingredients, reduce heat to simmer, and cook, uncovered, stirring frequently, for 1 to 1 1/4 hours, or until the mixture thickens. (As the tomato skins separate from the pulp, remove with a fork and discard.)

  • Step 3: 3. Spoon the chutney into a clean jar or bowl, cover, and refrigerate for up to 2 weeks.

  • Step 4: Make dressing

  • Step 5: Assemble salad

  • Step 6: Yield: 8 servings (serving size: 1/4 cup)

We hope you enjoy this recipe!

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