Thank you for the great recipe! You have a great way to explain it and a very pleasant voice to listen to. :) I love pickle, but here in the German countryside, a jar of Branston Plougman's has to be ordered online and costs about 6 Euro, so it's an extremely rare treat. I will definitely try to do it myself, but first I have to figure out where to find the first vegetable you used, that looks like a giant kohlrabi. I've never seen that before. :D
That vegetable is what is called a Steckrübe in German, and I think it's also known as Erdkohlrabi, although it's very different from regular Kohlrabi. When I first came to Germany many years ago I couldn't find them in the shops, and people told me they were only grown to as pig feed 😅These days you can get them in most supermarkets.
I know this is years out of date but just seen it! How about some tamarind juice/water to add the dark colouring and a slight sour under one? Great video thanks!
It's a shame this isn't more widely known in the US. It tastes a good deal like French onion soup, something which is quite popular here in the States, so I think many would enjoy it.
Yum yum, when I make a sausage casserole, I always add a couple of table spoons of Banston small chunk pickle to it - tastes divine :o) Best shut up now and get my gardening done.
My first ploughmans was in the deep Austrian Alps when i was 6 - raw meat, gherkins, sauerkraut, roll-mop herrings, hard bread and homemade cheese. It was awful, but it has left a legacy - I still like Gherkins, herrings & sauerkraut lol
Going to try this later on today - looks good! Also, would you ever consider making a video to show how to make different types of beef jerky, but with stuff just about everyone in the UK has in the kitchen (ie. no gadgets or suchlike!)?
I am not a breakfast person, I just watch your videos Keef - brilliant as usual, thanks :o) This video brings back funny memories again. When I moved to Cornwall 23 years ago, I worked one summer at a trout farm near Tintagel and also did a bit of cheffing at the adjoined Restaurant. A German lady ordered a Ploughman's Lunch and tried her very hardest to pronounce it right, but when she came up with 'flock man', I just cracked up :oD And, an American chap told me that I miss-spelled plough on the menu, it should say plow, I didn't comment on that ;o)
Must make this Keef looks, fab mate. I live in the jungle of Thailand so I cannot get swede so I will seek an alternative. For the browniness, I will use tamarind for colour. I hope it comes out as good as yours looked.
I'm going to give this a try! I was interested to learn recently that the Branston brand (as well as Sarson's) now belongs to the Japanese concern Mizkan. I must admit I had never even heard of them before. Still, you live and learn, as they say.
Were cooks making the ploughman’s pickle before Branston’s got into the act? The Branston pickle seems to be a cousin to piccalilli and the sweet chutneys in a jar like Major Grey.
I bought some in Tesco -- I guess it must've been about five years ago. Since I'll never run out, I've never looked for it again. :-) But Tesco online sell it, as does UK Amazon.
Greetings Keef! I've been watching for a while and I love the videos- my favourite meal is the Mancunian end-of-night classic rice n' three curries- I'd love to see your take on this or if not, a shoutout! thanks!
And, I bought the crystal clear Sous Vide fish tank with lid'. £85 for a bit of acrylic material is a little steep, but so much more space than my stock pot!
Never seen it done, but I don't see why not - some root veg gets pickled - beetroot, especially, and I've seen carrot pickled. I think I might have to try a little experiment!
I wonder what the linguistic explanation behind the whole "corgette/zucchini" thing is. I'll have to try making this or something like it once things in the garden start picking up. I did a basic refrigerator pickle for my carrots last year that came out good, but this seems like it would be a different flavor altogether but something I'd probably like.
This Canadian gal just bought a jar of Branson's. (haven't tried it yet) Do you have any other suggestions what to eat it with besides cheese? Would it go with any meat ?
@@Keefcooks thanks! I'll give it a try and sorry, I have to correct my spelling of BransTon's. If I like it, I'll try your homemade version - I prefer homemade anywat
Hello Keef, Did you get the info I left for you on Adams page about help with DaVinci Resolve video editor? Your Ploughman's Pickle looks nummy. Cheers Keef
Mr K - yes thanks. I downloaded it from another source and this morning I was trying to edit a vid with it. Still a few glitches - are you an expert on this? Can I pick your brainzzzz?
Can't get Branston pickle here in the middle of USA so I ordered a jar from Amazon...was too expensive and of course the jar broke in shipment.....I Don't know why I didn't check with Keef first and make my own....less expensive and taste's better.
Hello Keef,. While I agree that the peels can be used, with success, for making compost, have you ever saved them in a plastic bag in the freezer until you have enough to make stock? Also, throw in any chicken or beef bones but not pork. Put the frozen things into a pot, cover with water and simmer them for 1-1 1/2 hours, strain a couple of times and all done. Can be frozen or kept in the refrigerator. If put into sterilised jars the stock does not have to be frozen or refrigerated. plamuk aka travellingchef
First pork bones, like pork, are very fatty and do not make good stock. Second, pork is an "unclean" meat and has been known to cause food poisoning - but that is a different story. Third, as the bones have a high-fat content they tend to make the stock fatty and cloud the liquid, which is undesirable. Actually, if you make stock, the left over residue of ingredients can be added and mixed into the compost heap although I let mine drain for about 4-5 hours before doing so, stirring or shaking from time to time to remove as much liquid as possible. As an alternative, the left over wet materials can be turned into liquid compost "tea" which can be sprayed onto plants and soil. I make a similar pickle but also put in small florets of cauliflower and small/silver pickled onions, yellow mustard seeds, and Worcestershire Sauce, all of which add some flavour,. May I further suggest making 0.312 mm/1/4" cubes of the ingredients as the size you recommend may be a little large. Keep up the good work of espousing how, as you have advocated, better English food is that many claim it to be. From my travels, most of such nay sayers have never eaten our "good nosh" only things like fish and chips, etc. and have never even been to England Also, they are not aware that F@C were a godsend during WWII and were one of the only foods we could buy without ration coupons. 'nuf sed. plamuk aka travellingchef
Before watching ... I ate a wonderful sandwich called a bloomer. It included pickles. What are the defining criteria of a bloomer (is pickles always included in one)? And what was the origin of the word?
Ah, good question. A 'bloomer' is a loaf baked without a tin. So-called because it 'blooms'. So it doesn't actually refer to the sandwich or its contents, it's just the type of bread.
Shame about your views and likes, there should be thousands :oD But you have a nice little hard core fan community here. I am trying my best to advertise you on a regular basis on my Facebook page, hope it will do something, you deserve it!
So last week we went to a tea room in Chattanooga, Tn. My grandson had a Ploughman's lunch with consisted of Steak soup, a hard roll, several pieces of cheese and a salad. On the side were 2 little things of pickles, one they said was Branston pickle and the other Piccalilli. The Branston must have come from a jar and to me it tasted like mince filling with vinegar in it. Not bad but not too good either. The other was inedible sourness. I might try this recipe because it looks like fun with bigger chunks and looks like it would go well with meat and cheese on the side or in a sandwich. Thanks for the great demo. I realize you can't get good English food in Tennessee.
swede mate ... its a swede.. allspice ... has to be all spice...brown sugar and black treacle or molasses, leave for at least 2 weeks before eating it.has to mature .nice try though bit to chunky for my liking
Well I gave this a go, and somewhere I may have gone wrong. As it tasted an awful lot like a cold stew! Maybe used too much water, but the swede overpowered it all, and sadly it had to go. Thank you anyway yours looked more palatable. Enjoyable watching though.
Another culinary master class! Never heard of this pickle before (I'm not of the UK), would it be something like a chutney? Definitely looks like something I'll have to make. (Don't know about sweet/sour on a cheese sandwich, though - maybe alongside a porkchop or hamsteak?)
How are you in my brain sir! first the long scotch egg.. now the pickle, I can only get the marinade version locally (not chunky enough for my tastes) and have beem wanting to make my own. will be making this soon for a lovely cheese sandwich!
I'll have to try it, but not before August. I'm about to go on vacation. I'll spend the next 3 weeks swimming in the Ionian sea and eating the local sea life.
KeefCooks No confusión. You simply don't know what you are talking about, and as you say, don't care, despite making food based videos. Piss poor attitude.
@@vespadavidson2315 Yes, you're right, it's a swede, although when I grew up it was called a turnip (mam from Durham). Turnips are smaller and the flesh is orange. That's what I get for trying to be funny, but I really don't care about turnips and swedes, I loathe the taste of both of them. But I do care passionately about most food, as you'll find out if you watch some of my other videos.
ploughmans...the joys of culinary youtube cultural learnings. i am awfully much aware of british cuisine. ploughmans lunch, that whole "ploughmans" thing is said to be hundreds of years old, but truth is, ploughmans lunch was invented in the 60s by the dairy / cheese industry to encourage consumption and the sales of, yes, cheese.
