Panackelty

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Thackeray said:
Doesn't mean that the way North Easterners and Scots use the terms is wrong and the way Southerners and Sainsburys use them is right.

We're right, they're wrong, obviously.
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I remember the first time I tried to buy a turnip after I’d moved away as I wanted to make my Nana’s broth recipe. Walked into a grocer and couldn’t see any so asked one of the people working there. He pointed at these daft little round things, I don’t think I’ve ever been so confused in my life! Don’t think I’d ever heard of them being referred to as a swede before that.
 


DoctorMick said:
I remember the first time I tried to buy a turnip after I’d moved away as I wanted to make my Nana’s broth recipe. Walked into a grocer and couldn’t see any so asked one of the people working there. He pointed at these daft little round things, I don’t think I’ve ever been so confused in my life! Don’t think I’d ever heard of them being referred to as a swede before that.
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So now you know.
Big old world out there beyond the Town boundaries.
 
PinzaC55 said:
This is his recipe for Panackelty. He is from Sunderland lol.

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His recipe looks nice but a bit cheffy!

I cook mine in a huge roasting tin with potatoes, onions cut very small, sausages corned beef and bacon. No tomato sauce or thickener, just a couple of oxo in water. I season each layer with a small amount of salt and a lot of pepper.

I put mine in the oven without any covering as I want the gravy to soak into the potatoes, and the onions to soften until they are a part of the gravy. During the cooking time I flatten the whole lot down with a spatula to make sure all of it is under gravy. I think it’s cooked when most of the liquid has been absorbed, the potatoes on top are crunchy, the lower ones are soft and the onion has disappeared.
 
socrates said:
turnips are white, swedes are orange. however in the North East we call Swedes as Tunips. I used the term Swedes for accuracy and so anybody using my recipe wouldnt use white small turnips.

Southerner? No. Born and raised in Sunnybrow/Willington.

Could have confused you more by referring to Snaggers.

A walk down the veg aisle in sainsburys will show you big purple ones labeled 'swede' and little white ones 'turnips'.
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Ha! What do Sainsbury's know ... all the Celtic nations refer to turnips as turnips and the Micky mouse white ones as Swede! Though you're right, I wouldn't have a clue why you'd refer to sausages in the subject 😀
 
Sir Lancelot said:
His recipe looks nice but a bit cheffy!

I cook mine in a huge roasting tin with potatoes, onions cut very small, sausages corned beef and bacon. No tomato sauce or thickener, just a couple of oxo in water. I season each layer with a small amount of salt and a lot of pepper.

I put mine in the oven without any covering as I want the gravy to soak into the potatoes, and the onions to soften until they are a part of the gravy. During the cooking time I flatten the whole lot down with a spatula to make sure all of it is under gravy. I think it’s cooked when most of the liquid has been absorbed, the potatoes on top are crunchy, the lower ones are soft and the onion has disappeared.
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The lashings of black pepper is essential imo. Everyone has their own way of doing it but don't like the look of those blokes tomatoes and no seasoning, no thanks.
 
My panackelty is so simple and always has been.
Simply sliced potatoes, corned beef and plenty of chopped onions with salt and pepper and oxo's added. Usually about 8 oxo's for a decent sized pan.

Sometimes I change it up a bit and use minced beef instead of corned beef, then put it in the oven and add dumplings to crisp.

That's it.
No carrots or anything else.
I'll only add carrots, turnip, cabbage and what not if I'm making stew/soup.
 
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