Quinninho
Striker
We have a winner, ladies and gents.Love it me.
Corned beef, sausages, bacon, mushrooms, onions, carrots, stock, topped with sliced potato.
Brown sarce (Chop or fuck off)
Crusty bread with Lurpak for dipping
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We have a winner, ladies and gents.Love it me.
Corned beef, sausages, bacon, mushrooms, onions, carrots, stock, topped with sliced potato.
Brown sarce (Chop or fuck off)
Crusty bread with Lurpak for dipping
Fuck me.
Sounds more like tatey-ash than Panackelty. Nice though...Née mushrooms, leeks or carrot in mine.
Just the Bacon, sausage, black pudding chopped and fried up then layered with sliced onion, corned beef and sliced tatties with the gravy made up with an oxo, lea & perrin, bovril and marmite.
The black pudding squished up to thicken the gravy.
Lusherooney.
We've all got different recipes marra.Sounds more like tatey-ash than Panackelty. Nice though...
What you've got there marra is mince and dumplings.I used to use corned beef in panackelty but it's not the same anymore, I don't think.
I changed it up to use mince and plenty of onion, plus sliced potatoes and a finely chopped white cabbage, plus oxo's and a tad of goldenfry beef gravy thickener.
Sometimes I'll add dumplings on the hob in a pan or add them in the oven to crisp...or sometimes not at all.
A few slices of nicely buttered bread, salt and pepper and away I go.
A tasty and cheap meal when you can feed 3 and get 2 days worth out of it.
Always better the next day.
Good question. Last one I did I used some Désirée baking potatoes as it's all I had in and they worked very well. Would probably normally go with a Maris Piper.What do we reckon is the best kind of potato for panaculty ?
Something I never took much notice of as a kid. Sometimes the potato would mostly mush (Kind Edward ?) while with waxier potatoes the slices would hold firm.
Personally, I liked them to mush just a bit (thereby thickening the stock), but still be recognisable as slices.
I grow Desiree taties as a main crop along the allotment. They are a great "all-rounder" - not only for baking, roasting & mashing. They work perfectly in panack IMHO.Good question. Last one I did I used some Désirée baking potatoes as it's all I had in and they worked very well. Would probably normally go with a Maris Piper.
That's right - the Northumberland "Pan Haggerty" has no meat.My grandmother used to do a thing similar to panack, but with cheese instead of corned beef.
I was never a fan of this myself, and thought it might be an aberration on my grandmother's part. But, according to Hugh Fearnley-Whittingstall, it is a traditional Northumberland dish called "pan haggerty".
He advocates Maris Piper potatoes for this one.
You've clearly been doing it wrong.It's just a run of the mill 6/10 dinner. Weird how it's talked about so much on these boards.
It might just be that we have different tastes in food.You've clearly been doing it wrong.
Or more likely you've been doing it wrong.It might just be that we have different tastes in food.
Possibly but it's the least likely of the 2 options.Or more likely you've been doing it wrong.
I agree with him. At the minute I’m eating cheap and homely what with it being cold and stuff but I’m not that arsed about this. Rather have egg, chips, beans and bread. Panak is a big shite likeOr more likely you've been doing it wrong.