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Panackelty

Introduction & method

I was born in County Durham and spent the first five years of my life there. My mother spent half her life there. So it's no surprise that this North-East-English dish was a regular feature on our dinner table. I always thought it was called 'fanackerty', but it can also be called panackelty, panaculty, panackaty, panackerty and many other similar spellings. It's basically a stew of potato, onion and corned beef, although it can have bacon, sausages, leftover meat, other root vegetables. It's common throughout County Durham and south Tyneside. There's another thing called 'pan haggerty' - that's onion, potatoes and cheese and is common in Northumberland, Cumbria and Lancashire.

 Panackelty Recipe

Prep the Veg and Meat


Peel the potatoes and cut into slices 5mm (quarter inch) thick. Peel the onion, cut it in half from top to bottom, then cut into slices 5mm (quarter inch) thick. Leave as half moons. Slice the corned beef, 5mm (quarter inch) thick. If your bacon is in large pieces, cut them down to small dice, 5mm (quarter inch) thick.

Assemble and Cook


There are several ways to cook your panackelty. You could do it in a slow cooker/crockpot, which would take 6-8 hours. Or in a pot on the stovetop, an hour or two. Or in the oven. Heat your oven to 180°C (365°F) for a fan oven, 200°C (392°F) for a conventional one, gas 6. Take a large casserole dish and place a layer of potatoes in the bottom, then a layer of onions, about half of the corned beef and half of the bacon. Sprinkle with salt and a good grind of black pepper, then put some dabs of butter on the potatoes. Now repeat, but leave enough potatoes to make a final layer on the top. Make up the beef stock with 2 stock cubes and pour it over everything. Your top layer of spuds should not be submerged in liquid, but it's OK if they get a bit wet. If the stock doesn't come up to the top layer, add some boiling water. Finally, dab the top layer of potatoes with the remaining butter. Cover with a tight-fitting lid (or aluminium foil if you don't have a lid) and place the casserole in the oven for 1 hour. After this time, take it out of the oven, remove the lid, and check that the potatoes are cooked. Pop the casserole back in the oven for 15 minutes so the top spuds turn golden-brown. You might want to use the grill/broiler to help this.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Panackelty on YouTube.

 
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Ingredients & Info



 4 medium/large potatoes
 1 medium onion
 1 x 340 gram can corned beef
 250 grams thick cut bacon or lardons
 1 litre beef stock
 50 grams unsalted butter
 salt & pepper to taste

UNITS:
Metric
US Customary/Imperial

Serves 4 -6
Prep time: 10 minutes.
Cooking time: 1 hour 15 minutes.
Total time: 1 hour 25 minutes.