Panaculty

Panaculty is a dish originating from the North East of England. The recipe varies a little from region to region but the basic ingredients and method are very similar. It is essentially a form of tinned corned beef (bully beef) hash, but started out as using any left over meat from the Sunday dinner and served the next day. Due to rationing during World War Two the left over meat was replaced by tins of corned beef and has stayed the same ever since.

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Panaculty ready to eat

A variation known as Panaggy is made in some parts of the north, which uses much the same ingredients (with the addition of bacon) but is made into a kind of cottage pie.

It is also sometimes confused with a similar sounding dish more localised to the Northumberland area of North East England called Pan Haggerty. This is an altogether different dish made in a frying pan using thin layers of potato, onion and cheese.

The origins of the dish start in Front Road, Ford Estate, Sunderland by families of Irish immigrants. Panaculty is the Wearside dish, which would use tinned corned beef, onion, sliced potatoes, stock and seasoning. Here the dish is baked in the oven in a casserole dish.

The Teesside version of Panaculty is cooked in a frying pan with thin layers of potatoes, onions, corned beef, water, stock cube and seasoning. Sometimes, according to taste, the corned beef 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.

Panackelty is a casseroled dish consisting of meat (mainly corned beef) and root vegetables (mainly potatoes and onions) left to bake throughout the day in an oven pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the left over meat and vegetables from the previous days meal could be used.

The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish.

There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots.

Recipes and ways to make the dish were passed down from mother to daughters, and were rarely written down, so there is no standard spelling for the dish. Panack is also used as an abbreviation for this dish. The amount of meat and potatoes included in the panackelty could be adapted, depending on how much meat and potatoes were available for the family. In lean times, there were far more potatoes than meat.

External links

• Here's a link to one possible recipe: http://www.yummly.com/recipe/Panackelty---My-Grandma_s-Baked-Corned-Beef-and-Potatoes-Food_com-141765