Panackelty facts for kids
A bowl of panackelty
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| Alternative names | Panacalty |
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| Type | Casserole |
| Region or state | Northeast of England |
| Main ingredients | Meat and root vegetables |
Panackelty (also known as panacalty, panaculty, panackerty, panaggie or panack) is a yummy and hearty casserole dish from the northeast of England. It's especially popular in places like County Durham and Sunderland. This traditional meal is often made with meat and root vegetables, cooked slowly until it's super tender and full of flavor.
Contents
What is Panackelty?
Panackelty is a classic comfort food, perfect for a chilly day. It's a type of casserole that gets its name because it's cooked in a pan. The main ingredients are usually meat, like corned beef, and root vegetables. These vegetables often include potatoes, onions, and carrots.
The dish is cooked slowly, either in an oven pot on low heat or gently on a stove. This slow cooking allows all the flavors to mix together perfectly. It's a simple but delicious meal that has been enjoyed in the northeast of England for a long time.
Ingredients and How It's Made
Panackelty is known for being a filling and easy-to-make meal. It usually features layers of meat and vegetables. The most common meat used is corned beef, but sometimes lamb or other beef is also used.
The vegetables are key to this dish. Sliced potatoes, onions, and carrots are typically layered with the meat. Everything is then baked slowly. This method makes the vegetables very soft and the meat incredibly tender. Sometimes, people will add extra fresh vegetables if they don't have enough leftovers.
Regional Variations
Like many traditional dishes, Panackelty has different versions depending on where you are. These variations might have slightly different names, ingredients, or cooking methods. It shows how local traditions can shape a recipe.
Sunderland Style
In Sunderland, Panackelty is often made using leftover meat and root vegetables from a previous meal. If there aren't enough leftovers, fresh vegetables, a tin of corned beef, and sliced potatoes are added. This version is sometimes cooked in a frying pan. It can also be made in a large pot and served like a thick soup. This way, it can be easily reheated later.
Humber Estuary's Pan Aggie
Around the Humber estuary, a similar dish is known as pan aggie. This version often includes layers of bacon, corned beef, and onions. It's then topped with either sliced or mashed potatoes. This gives it a slightly different texture and flavor profile.
Northumberland's Pan Haggerty
In Northumberland, a related dish is called pan haggerty. This version is a bit different because it focuses more on vegetables and cheese. Pan haggerty is made with layers of potatoes, onions, and cheese. These ingredients are baked together in a baking dish until golden and bubbly.
