Panacklty – Sometimes called Panany
Panacklty is a real hearty dish which originates from the northeast of England and whilst trying to track down it’s history it appears to have been around forever. Growing up we always called it ‘Panany’ probably because we couldn’t pronounce ‘Panacklty’ This, as with most regional recipes, has no definitive recipe, every family had their own little twist; this is my recipe anyway and it’s certainly a great way of using up leftover meat or odd bits of veg. we all have kicking around in the fridge. I’m always throwing odds and ends of veg. on the compost heap, the problem is, I can’t remember the last time I actually used any compost. I’ll make it my New Year resolution to make this recipe more often.
Panacklty
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Ingredients
- 2 medium onions chopped
- 1 tbsp. lard dripping or oil (Beef dripping is what I prefer)
- 200 g corned beef leftover meat or sausages, sliced
- 1 carrot sliced (plus any other root vegetables you have; Swede is especially good)
- 2 large potatoes peeled & sliced
- 500 ml hot stock Beef, Chicken or Veg. Fresh, Carton or Cube are all OK with this recipe
- Salt & pepper
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat oven to 180ºC/Gas 4. Fry the onions in the fat for 10 minutes, until soft, then place in an ovenproof dish.
- Add the meat, then the carrot and any leftover vegetables. Finish off with a layer of sliced potatoes, seasoning each layer as you go.
- Pour in your hot stock and bake in oven 1 hour, until everything is tender.
I love this served with some Buttered Cabbage.
Category: British, Cuisine, Main Courses, Meat, Recipes
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