Comfort Foods and Reminders of better times - Panaculty

heroesof73 said:
http://coffeewitheverything.blogspot.co.uk/2016/03/panackelty-vs-pan-haggerty.html
I use corned beef for what I call a hot pot, and bacon and sausage for Panack as thats how I had panack as a bairn.
Both the same "assembly" though--the meat then layer of sliced tattie, carrots and onions another layer of overlapping tatties. gravy poured over it covered in foil for first hour--then foil off to crisp up top layer of tatties--lush!

Mind you mince and crispy dumplings was a perfect tea for tonight for me:cool::D
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Mam used to cook ours so that the potatoes on top were crispy to the point of burnt. Bloody lovely.
I remember when I was at school and we were supposed to make a 'meat and potato based meal' I made panackelty. The teacher was very sniffy with me for using corned beef and argued with me that it was Pan Haggerty and I'd spelt it wrong. Mind, this was Ponteland and she was from Darras Hall so no doubt hadn't a clue what working class folk ate. :)
 


Son of Stan said:
Mam used to cook ours so that the potatoes on top were crispy to the point of burnt. Bloody lovely.
I remember when I was at school and we were supposed to make a 'meat and potato based meal' I made panackelty. The teacher was very sniffy with me for using corned beef and argued with me that it was Pan Haggerty and I'd spelt it wrong. Mind, this was Ponteland and she was from Darras Hall so no doubt hadn't a clue what working class folk ate. :)
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Pan hag v Panack is easily explained as above but many different versions of panack throughout NE --Boldon upbringing for me with bacon and sausage one and think a lot of pit villages were the same.
I especially like one now with pork and black pudding sausage in as adds so much to the taste:D
 
heroesof73 said:
Pan hag v Panack is easily explained as above but many different versions of panack throughout NE --Boldon upbringing for me with bacon and sausage one and think a lot of pit villages were the same.
I especially like one now with pork and black pudding sausage in as adds so much to the taste:D
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Mate. I don't like your politics normally but you are making me drool here. Can you hoy up the full recipe?
 
HerdnMulhall said:
Mate. I don't like your politics normally but you are making me drool here. Can you hoy up the full recipe?
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I aint that political really--more best of a bad bunch atm rather than rooting for anybody for me. At my time of life just want it to be simple.
Anyway--at the risk of getting shit from others with their own many versions (that might be your cunning plan:lol:;)) here is how I make it!
A casserole dish to suit the number of folks you are making it for, so the final layer goes up quite near the top but with enough room to add gravy. I have 3 different dishes I use to suit how many of family are here. Assembly instructions couple of posts above, I use about just less than half of carrots and onions combined as Tatties. For the meat obviously just slice corned beef, not too thick, but brown bacon and sausage a bit first over low heat. Use decent butchers sausage--as said above pork and black pudding from my local butchers are lush in it!
When assembled I make the gravy--again from experience I always use same jug and know how much to make per size of dish!
For the gravy I boil the kettle and put an oxo cube and gravy granules in the jug along with Lea and perrins and pepper (dont cook with salt these days as on tablets for BP. If you only have small jugs (oh err missus) you may need to make more than one batch. Mix the gravy up with a fork or whisk till all granules dissolved--get the consistency a bit thinner than you like it as it will reduce while cooking.
Pour the gravy over the assembly making sure you get some over all the sliced tattie on top. I have the gravy in dish so that the top layer of tattie is "sitting in it" but not covered in it. Cover with foil--a smear of marge helps stop it sticking to tattie--then into oven at 350 for an hour, uncover for another hour to crisp top layer of tatties up. If you like your tatties crisper turn oven up to suit.
Bear in mind small deep dish with have less crisp tatties than wider shallower one so depends on your preference I suppose. Anyhow I always divide the crispy tatties out evenly cos I could be a socialist at heart :)
Feck me that was hard work:lol::lol:
Let me know how you get on or if you need owt explaining a bit more--easy enough to show somebody but hard to describe
 
heroesof73 said:
I aint that political really--more best of a bad bunch atm rather than rooting for anybody for me. At my time of life just want it to be simple.
Anyway--at the risk of getting shit from others with their own many versions (that might be your cunning plan:lol:;)) here is how I make it!
A casserole dish to suit the number of folks you are making it for, so the final layer goes up quite near the top but with enough room to add gravy. I have 3 different dishes I use to suit how many of family are here. Assembly instructions couple of posts above, I use about just less than half of carrots and onions combined as Tatties. For the meat obviously just slice corned beef, not too thick, but brown bacon and sausage a bit first over low heat. Use decent butchers sausage--as said above pork and black pudding from my local butchers are lush in it!
When assembled I make the gravy--again from experience I always use same jug and know how much to make per size of dish!
For the gravy I boil the kettle and put an oxo cube and gravy granules in the jug along with Lea and perrins and pepper (dont cook with salt these days as on tablets for BP. If you only have small jugs (oh err missus) you may need to make more than one batch. Mix the gravy up with a fork or whisk till all granules dissolved--get the consistency a bit thinner than you like it as it will reduce while cooking.
Pour the gravy over the assembly making sure you get some over all the sliced tattie on top. I have the gravy in dish so that the top layer of tattie is "sitting in it" but not covered in it. Cover with foil--a smear of marge helps stop it sticking to tattie--then into oven at 350 for an hour, uncover for another hour to crisp top layer of tatties up. If you like your tatties crisper turn oven up to suit.
Bear in mind small deep dish with have less crisp tatties than wider shallower one so depends on your preference I suppose. Anyhow I always divide the crispy tatties out evenly cos I could be a socialist at heart :)
Feck me that was hard work:lol::lol:
Let me know how you get on or if you need owt explaining a bit more--easy enough to show somebody but hard to describe
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Thanks so much for taking the time. Very generous of you. FTM . Isn't it great to feel good about a team performance? I'll tell you how we get on making this. And er, Cheers, mate.
 
Son of Stan said:
Mam used to cook ours so that the potatoes on top were crispy to the point of burnt. Bloody lovely.
I remember when I was at school and we were supposed to make a 'meat and potato based meal' I made panackelty. The teacher was very sniffy with me for using corned beef and argued with me that it was Pan Haggerty and I'd spelt it wrong. Mind, this was Ponteland and she was from Darras Hall so no doubt hadn't a clue what working class folk ate. :)
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Panack has to have crispy taties like.
 
The one thing I can’t get away with is panack

it’s not that I’m a picky eater, as some may have noticed, it’s just this I’m not keen on. I’ll eat it if there is no alternative though.
 
Jimmer13 said:
First we got the win and then I had a bowl of Panaculty for me tea. Unfortunately no Stottie to go with it, but reminded me of me Saturday tea times after being at the home matches and my Ma had it on the table ready for my return.

Never quite tastes the same as my Mas's though. Then bath and shaved, dressed and out with the lads for a bevvy. Happy memories more so of me ole dear and Da being around and saying don't use all the hot water we have to get ready to go to the club.

Felt quite comforted with happy memories for a short while.
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Any recipes floating about?
 

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