Panaculty

Above: Panaculty

In conjunction with the Great British Meat Co we look at some regional cooking from the North East of England.

The North East of England is renowned the UK over for its rich farming heritage, real ales and generational recipes.

Most famously from Northumberland but now enjoyed the North East over is Pan Haggerty a filling dish of layered potato, onion and cheese. A great meat accompaniment or as a meal in its own right, it is made in a frying pan.

Panaculty, panackelty or panackas it is sometimes referred, varies depending upon what leftover meat is available or what is in the cupboard! Beginning life on Wearside, developed by Irish immigrants, the dish comprises leftover meat or corned beef, onions, stock and seasoning with layered potatoes on top, all baked in a casserole dish.

Historically a favourite of miners and shipyard workers, the meal could be slow cooked during the day and was a particularly well received warming comfort food. There are thousands of interpretations of the dish, all passed down generations of families with meats including bacon, sausages and black pudding being used.

On Teesside, their version contains the same elements but is instead cooked in a frying pan and depending upon preference, the meat is left out and served separately.

Another way of cooking Panaculty is to make it in a large pan and serve as a soup. This can be left on the hob for days and re-heated as desired.


Recipe

Great on its own or served with seasonal vegetables and crusty bread (a stottie cake* is perfect!). Serves four.

Ingredients

Two medium
white onions, choppedVegetable oil for cooking
200g corned beef, leftover meat (preferably beef or lamb)
1 large carrot sliced
2 parsnips sliced
1 small swede peeled cut into chunks
2 large potatoes, peeled and sliced (for topping)
500ml good quality beef stock
Salt and pepper to season

Method

Fry the onions in the oil in a casserole dish, until brown. Add the meat and vegetables (excluding the potatoes) and fry off slightly and season. Layer the mixture with the sliced potatoes and then pour on the stock and place in a preheated oven gas mark four/180˚. Bake for an hour until the potatoes have browned.

*A stottie cake or stotty is a flat and round loaf of bread, approximately 30 centimetres in diameter and four centimetres deep. A very doughy bread, the ‘stott’ in Geordie means ‘to bounce’ - as if dropped it is thought the stotty would bounce!


Proud of its heritage in North East England, Great British Meat Co is an online butchers selling UK reared meat, delivered straight to the doorsteps of consumers and businesses nationwide.

For more information and recipes, visit www.greatbritishmeat.com

Join our mailing list!

Tasty Tweets