Mama OWL Blog: Summer Dining - Ploughman's & Quiche Lorraine

Summer Dining - Ploughman's & Quiche Lorraine

Sunday, 22 June 2014

review post.

When the sun is shining & the temperature is on the rise, the last thing most of us want to be eating (or indeed making) is a heavy evening meal. Those comforting winter warmers aren't on the menu and finding inspiration for light, summertime meals beyond a salad or barbecue can be difficult.

One of our al fresco Summer family favourites is a traditional Ploughman's because you can make whatever you like to go with it and set it out like a buffet, so everyone is happy!

PLOUGHMAN'S

• Mashed potato
• Pickle or relish
• Cold cuts of meat (such as leftovers from a roast)
• Salad cream
• Pickled onions
• Boiled eggs
• Salad (lettuce, tomatoes, grated carrot, onion)
• Crisps or kettle chips
• Bread rolls (our favourites are cheesy baps)
• Chunks of cheese (mature cheddar is ideal)
• Quiche

spoiltpig sent us some of their smoked streaky bacon and high welfare Clarence Court Burford Brown eggs along with ingredients to make our own Quiche Lorraine, which we enjoyed with our Ploughman's dinner.


spoiltpig bacon is made using outdoor reared pork approved by Freedom Food, the only UK farm assurance scheme that focuses entirely on improving the welfare of farm animals reared for food, so you can be sure that your food comes from animals reared in the UK that have lived happy, healthy lives.


QUICHE LORRAINE

Prep time: 40 minutes
Cooking time: 20 minutes
Serves 6

For the Pastry (or you can use ready made):

175g plain flour
100g very cold butter, diced
1 egg yolk
Iced water

For the Filling:

184g pack spoiltpig smoked dry cured streaky bacon, chopped
1 tbsp oil
320ml double cream
4 Burford Brown whole eggs & 2 egg yolks
Black pepper

For the Pastry

• If you're making your pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor and using the pulse button, process until the mixture just binds.
Tip the pastry onto a lightly floured surface, and collect into a smooth ball.
• Roll the pastry out as thinly as you can and use to line a 23 x 2.5cm loose-bottomed, fluted flan tin (or a spring form tin will work just as well if you don't have a flan tin). Ease the pastry into the base and use a ball of pastry to press the pastry into the grooves of the tin.
• Trim the pastry edges so it sits slightly above the tin. Prick the base with a fork and chill for at least 10 minutes.
• When ready to cook, put a baking sheet in the oven and heat oven to 200c / fan 180c / GM 6.
• Line the pastry case with greaseproof paper and fill with baking beans, and bake on the hot sheet for 15 minutes. Remove the paper and beans and bake for 4-5 minutes more until the pastry is pale golden.

For the Filling:

• Heat the oil in a frying pan & cook the spoiltpig bacon for 8-10 minutes, until cooked through but not crisp. Drain & spread over your hot pastry base.
• Add the cream, Burford Brown eggs and yolks into a large bowl with a generous pinch of black pepper, and beat together slowly until combined then give it a fast whisk for 30 seconds until frothy.
• Pour the mixture over the bacon, then sprinkle the remaining bacon on top.
• Bake for 20 minutes, you can see if the quiche is ready by checking that it has puffed up, but still has a slight wobble in the centre. Leave to cool a little before serving.


spoiltpig bacon is brought to you by Denhay Farms Ltd, and available to purchase from Tesco, Morrisons, and Ocado.com.
Clarence Court Burford Brown eggs are available at Waitrose, Ocado, Sainsbury's, Morrisons, The Co-operative, and London outlets including Fortnum and Mason, Selfridges, Harrods, and Whole Foods.
You can follow Denhay Farms on Facebook and Twitter for the latest product news and updates.


We received complimentary spoiltpig bacon and listed ingredients for review purposes. The views shared are my own personal & honest opinions and written in my own words. All links are no-follow.

1 comment:

  1. Oh my this looks and sounds amazing!! Yummo. Fab post Julie! :) x

    ReplyDelete

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