Panackelty
 A bowl of panackelty | |
| Alternative names | Panacalty |
|---|---|
| Type | Casserole |
| Region or state | Northeast of England |
| Main ingredients | Meat and root vegetables |
Panackelty(also speltpanacalty,panaculty,panackerty,panaggie,panackorpanackalty) is a beef or lambcasseroletraditional throughout the northeast of England, with links toSunderlandand the widerCounty Durham,such asHartlepool.It consists of meat, mainlycorned beef,and root vegetables, mainlypotatoes,onionsandcarrots,all left to bake throughout the day in an oven pot on low heat, or cooked slowly on a low heat in a pan. Its name derives from the fact that it is cooked in a pan.[citation needed]The dish exists in a number of local variations that differ in name, meat and vegetable content. This dish is also referred to astatey potorcorned beef and tatey pot.
In Sunderland the dish is made from leftover meat cooked slowly with leftover root vegetables. If short of ingredients from the night before, one would usually add more fresh root vegetables, a tin of corned beef and sliced potatoes on top. The dish is also sometimes cooked in a frying pan, or made in a large pan and served as a soup, which allows it to be left on thehoband later reheated.[1]
Around theHumberestuary a version is known aspan aggieand consists of layers of bacon, corned beef and onions topped with either sliced or mashed potatoes.
TheNorthumberlandversion,pan haggerty,comprises potatoes, onions and cheese baked in a baking dish.[2]
See also
[edit]References
[edit]- ^"Regional recipes - NE England".foodytraveller. 15 December 2013. Archived fromthe originalon 29 December 2016.Retrieved4 February2014.
- ^Fearnley-Whittingstall, Hugh(7 December 2012)."Spuds you'll like: Hugh Fearnley-Whittingstall's winter potato recipes".The Guardian.Retrieved4 February2014.
External links
[edit]- Discussion of panackelty variants
- Panhaggertyat Foods of England
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