Ploughman's platter

Name: Ploughman's platter recipe
Yield: 4
Ingredients: 2 eggs; 120g Australian aged cheddar cheese (such as Pyengana cheddar, Maffra cloth aged cheddar or Section28 Monforte); 200g mixed charcuterie (we used ham from the bone, salami and bresaola); 1/2 bunch red radishes, washed and halved; 1 small beurre bosc pear, cut into wedges; 1 bunch Dutch carrots, washed, trimmed; 1/4 cauliflower, cut into 3cm florets; 300ml white wine vinegar; 100g caster sugar; 225g baker’s flour; 1/4 tsp dried yeast; 2 tsp runny honey; 1 tsp extra virgin olive oil, plus extra to brush; Nigella seeds, to sprinkle

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by Matt Moran

Chef and delicious. Produce Awards judge

Dec 01, 2022

"Over the past few years we have been making ham, salami and other charcuterie from pigs I have raised on the Moran family farm. This produce is featured on my ploughman-style plate at The Rockley Pub alongside my farm eggs. A ploughman’s plate for me highlights incredible produce and is a great dish to share amongst friends while sipping on a glass of wine in front of a fire at your local pub." – Matt Moran.

2 eggs
120g Australian aged cheddar cheese (such as Pyengana cheddar, Maffra cloth aged cheddar or Section28 Monforte)
200g mixed charcuterie (we used ham from the bone, salami and bresaola)
1/2 bunch red radishes, washed and halved
1 small beurre bosc pear, cut into wedges

Pickled Dutch carrots and cauliflower

1 bunch Dutch carrots, washed, trimmed
1/4 cauliflower, cut into 3cm florets
300ml white wine vinegar
100g caster sugar

Honey lavosh

225g baker’s flour
1/4 tsp dried yeast
2 tsp runny honey
1 tsp extra virgin olive oil, plus extra to brush
Nigella seeds, to sprinkle

Method

1.

For the pickled carrots and cauliflower, place vinegar, sugar and 450ml water in a large saucepan over high heat and bring to the boil. Place carrots and cauliflower in a heatproof bowl, pour hot pickling liquid over to cover and set aside to cool. (The longer the vegetables are in the pickle the better they are.)
2.

For the lavosh, place flour, yeast, honey, oil and a pinch of salt flakes in a bowl. Add 100ml lukewarm water and stir to form a dough. Transfer to a clean work surface. With slightly wet hands, knead for 10 minutes or until smooth. Return to bowl, cover with a tea towel and stand for 1 hour or until slightly increased in size.
3.

Preheat oven to 170°C. Grease 3 baking trays and line with baking paper. Divide dough into 4 portions and cover with a damp tea towel. Lightly dust one portion with flour and, starting on the thickest setting of a pasta machine, run dough through each setting, reducing thickness each time, stopping at setting 6, or when the lavosh are 1-2mm thin. Repeat with remaining dough portions. Cut dough sheets to fit the prepared trays, then brush lightly with oil and sprinkle with salt flakes and nigella seeds. Bake for 20 minutes or until golden. Set aside to cool.
4.

Place a small saucepan of water over a high heat and bring to the boil. Add eggs and cook for 6 minutes, then remove using a slotted spoon and transfer to a bowl of iced water. Once eggs are cool, carefully peel, then slice in half.
5.

To assemble the platter, arrange the cheese, sliced meats, pickled vegetables, radish, pear and egg on a large serving platter. Serve with honey lavosh.