Ploughman's Lunch, Mac and Cheese, Baked Ham, Sirke Wale Pyaz and Irish American Soda Bread

Ingredients

• 1 lb Elbow Macaroni
• 1 tbsp Salt (For boiling pasta water)
• 0.5 cup Unsalted Butter (Divided into 6 tbsp for the sauce and 2 tbsp for the topping)
• 0.5 cup All-Purpose Flour
• 4 cup Whole Milk (Warmed or at room temperature)
• 3 cup Sharp Cheddar Cheese (Shredded from a block)
• 1 cup Gruyère Cheese (Shredded)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tsp Dry Mustard Powder
• 0.5 tsp Paprika (Sweet or smoked)
• 0.25 tsp Cayenne Pepper (Optional, for a slight kick)
• 1 cup Panko Breadcrumbs

Instructions

1. 1

   Prepare Oven and Cook Pasta

   • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (or 3-quart) baking dish.
   • Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then the elbow macaroni. Cook according to package directions until al dente (firm to the bite), typically 7-8 minutes.
   • Drain the pasta well in a colander and set aside. Do not rinse it, as the starch helps the sauce adhere.
2. 2

   Create the Cheese Sauce (Béchamel)

   • In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat.
   • Whisk in the all-purpose flour to form a thick paste (a roux). Cook for 1-2 minutes, whisking constantly, until it's bubbly and smells slightly nutty. This cooks out the raw flour taste.
   • Gradually pour in the warm milk, about one cup at a time, whisking continuously to prevent lumps. Continue cooking and whisking for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
   • Remove the saucepan from the heat. This is crucial to prevent the cheese from separating. Gradually stir in the shredded cheddar and Gruyère cheese, a handful at a time, until completely melted and smooth.
   • Stir in the 1 tsp salt, black pepper, dry mustard, paprika, and optional cayenne pepper. Taste and adjust seasoning if needed.

Ingredients

• 4.5 kg fully cooked spiral-cut bone-in ham (Approximately 10 lbs)
• 1 cup brown sugar (Packed)
• 0.5 cup honey
• 0.25 cup dijon mustard
• 0.25 cup pineapple juice
• 0.25 tsp ground cloves
• 0.25 tsp ground cinnamon
• 1 cup water (For the roasting pan)

Instructions

1. 1

   Prepare the Ham and Oven

   • Preheat your oven to 325°F (165°C). Position a rack in the lower third of the oven.
   • Allow the ham to sit at room temperature for 30-60 minutes to take the chill off.
   • Place the ham, cut-side down, in a large roasting pan. Pour 1 cup of water into the bottom of the pan to create steam and keep the ham moist.
   • Cover the pan tightly with heavy-duty aluminum foil.
2. 2

   Initial Baking

   • Place the ham in the preheated oven. Bake for 12-15 minutes per pound.
   • For a 10 lb (4.5 kg) ham, this will be approximately 2 hours. The goal is to heat it until a meat thermometer inserted into the thickest part (avoiding the bone) reads 120°F (50°C).
3. 3

   Prepare the Glaze

   • While the ham is baking, prepare the glaze. In a small saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, pineapple juice, ground cloves, and cinnamon.
   • Bring the mixture to a simmer, stirring constantly until the sugar is completely dissolved.
   • Continue to simmer for 2-3 minutes, allowing the glaze to thicken slightly. Remove from heat and set aside.
4. 4

   Glaze and Finish Baking

   • After the initial baking time, carefully remove the ham from the oven. Increase the oven temperature to 400°F (200°C).
   • Remove the aluminum foil. Using a pastry brush, apply about half of the warm glaze evenly over the entire surface of the ham, making sure to get it between the spiral slices.
   • Return the ham to the oven, uncovered, and bake for 10 minutes.
   • Remove the ham again, brush with the remaining glaze, and bake for another 10-15 minutes. The glaze should be bubbly and caramelized, and the internal temperature should reach 140°F (60°C).
5. 5

   Rest and Serve

   • Carefully transfer the glazed ham to a large cutting board or serving platter.
   • Loosely tent the ham with foil and let it rest for at least 15-20 minutes before carving. This crucial step allows the juices to redistribute, ensuring a moist and flavorful result.
   • Carve the ham away from the bone and serve warm.

Ingredients

• 250 g Pearl Onions (Shallots can be used as a substitute)
• 1 cup White Vinegar
• 1 cup Water
• 2 tbsp Sugar (Adjust to your preferred level of sweetness)
• 1.5 tsp Salt
• 1 small piece Beetroot (About a 1-inch piece, for the classic pink color)
• 2 pcs Green Chili (Slit lengthwise)
• 1 tsp Black Peppercorns

Instructions

1. 1

   Prepare the Onions: Peel the pearl onions and trim both ends. Using a small knife, make a shallow 'X' shaped slit on the root end of each onion. This helps them absorb the pickling liquid more effectively. Set aside.

2. 2

   Create the Pickling Brine: In a medium saucepan, combine the white vinegar, water, sugar, salt, and black peppercorns. Place over medium-high heat and bring to a rolling boil, stirring occasionally to ensure the sugar and salt dissolve completely. This should take about 3-5 minutes.

3. 3

   Cool the Brine: Once boiling, immediately turn off the heat. Let the brine cool down completely to room temperature. This step is crucial; pouring hot brine over the onions will cook them and make them soft instead of preserving their crispness.

4. 4

   Assemble the Jar: Place the prepared pearl onions, slit green chilies, and the small piece of beetroot into a clean, sterilized glass jar. The beetroot will naturally impart a beautiful pink hue.

5. 5

   Pickle and Store: Pour the completely cooled brine over the onions in the jar, ensuring they are fully submerged. Seal the jar tightly with a lid. Let it sit at room temperature for 24 hours to allow the flavors to meld. After 24 hours, transfer the jar to the refrigerator. The onions are ready to eat but will taste even better after 2-3 days.

Ingredients

• 4 cup All-Purpose Flour (Spoon and level for accuracy)
• 0.25 cup Granulated Sugar
• 1 tsp Baking Soda (Ensure it's fresh)
• 1 tsp Baking Powder
• 1 tsp Salt
• 0.5 cup Unsalted Butter (Cold and cut into small cubes)
• 1.5 cup Buttermilk (Well-chilled)
• 1 large Egg (Lightly beaten)
• 1 cup Raisins (Can be substituted with currants or other dried fruit)
• 1 tbsp Caraway Seeds (Optional, but classic for this style)

Instructions

1. 1

   Prepare Oven and Pan (5 minutes): Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Combine Dry Ingredients (2 minutes): In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until thoroughly combined.

3. 3

   Cut in the Butter (3 minutes): Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4. 4

   Mix Wet Ingredients (1 minute): In a separate medium bowl, whisk the chilled buttermilk and the lightly beaten egg together until smooth.

5. 5

   Form the Dough (2 minutes): Pour the buttermilk mixture into the dry ingredients. Stir with a fork or spatula just until a shaggy, sticky dough forms. Do not overmix. Gently fold in the raisins and caraway seeds.

6. 6

   Shape and Score the Loaf (2 minutes): Turn the dough out onto a lightly floured surface. Knead very gently 4-5 times, just enough to bring it together into a cohesive ball. Shape it into a round loaf, about 7 inches in diameter, and place it on the prepared baking sheet. Using a sharp, floured knife, score a deep 'X' (about 1/2-inch deep) across the top of the loaf.

7. 7