Panackelty
Panackelty (also spelt panacalty, panaculty, panackerty '"panaggie'" or abbreviated as panack) is a casseroled dish, traditional throughout the northeast of England and especially associated with Sunderland, 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. The dish exists in a number of local variations that differ in name, meat and vegetable content.
Around the Humber estuary a version is known as pan aggie and consists of layers of bacon, corned beef and onions topped with either sliced or mashed potatoes.
The Northumberland version, pan haggerty, comprises potatoes, onions and cheese baked in a baking dish,[1] while panackelty, in the Sunderland region, comprises leftover meat cooked slowly with root vegetables. 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 the hob and later reheated.[2]
See also
References
- ^ Fearnley-Whittingstall, Hugh (7 December 2012). "Spuds you'll like: Hugh Fearnley-Whittingstall's winter potato recipes". The Guardian. Retrieved 4 February 2014.
- ^ "Regional recipes - NE England". foodytraveller.com. 15 December 2013. Retrieved 4 February 2014.
External links
- Discussion of panackelty variants
- Panhaggerty at Foods of England
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