Panackelty: Difference between revisions

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'''Panackelty''' is a traditional [[British cuisine|British]] dish originating from the [[North East England|North East]] and [[Yorkshire]]. The dish is a [[casserole]] that primarily consists of [[beef]], [[potatoes]], and [[onions]], layered and slow-cooked in the oven. The name 'Panackelty' is derived from the word 'pan haggerty', a similar dish from Northumberland, although the two are not identical.
== Panackelty ==


== History ==
[[File:Panackelty.jpg|thumb|right|A traditional serving of Panackelty]]


Panackelty is a dish that was popular among working-class families in the North East and Yorkshire during the early 20th century. It was often prepared and cooked on a Monday using the leftover [[roast beef]] from Sunday's dinner. The dish was a staple in many households due to its simplicity, affordability, and the ability to use up leftovers.
'''Panackelty''' is a traditional [[British cuisine|British]] dish originating from the [[North East England|North East of England]]. It is a type of [[casserole]] made with [[meat]], usually [[corned beef]] or [[bacon]], and [[vegetables]], primarily [[potatoes]] and [[onions]]. The dish is known for its simplicity and use of inexpensive ingredients, making it a staple in working-class households.


== Preparation and Variations ==
== Ingredients and Preparation ==


The basic ingredients of Panackelty are beef, potatoes, and onions. These are layered in a casserole dish, with the beef and onions typically being sautéed before being added to the dish. The layers are then covered with beef stock and the dish is slow-cooked in the oven until the potatoes are tender.
The main ingredients of Panackelty include:


There are many variations of Panackelty, with different families adding their own twist to the recipe. Some versions include additional vegetables such as [[carrots]] and [[peas]], while others include [[bacon]] or [[corned beef]] instead of roast beef. Some versions also include a layer of [[suet]] pastry on top, which becomes crisp during cooking.
* [[Corned beef]] or [[bacon]]
* [[Potatoes]]
* [[Onions]]
* [[Carrots]] (optional)
* [[Stock (food)|Stock]] or [[gravy]]
* [[Salt]] and [[pepper]] for seasoning
 
To prepare Panackelty, the ingredients are layered in a [[casserole dish]] starting with a layer of sliced potatoes, followed by onions, meat, and any additional vegetables. The layers are repeated until all ingredients are used, finishing with a layer of potatoes on top. The dish is then covered with stock or gravy and baked in an [[oven]] until the potatoes are tender and the top is golden brown.
 
== Variations ==
 
Panackelty can vary significantly depending on the available ingredients and personal preferences. Some variations include the addition of [[carrots]], [[turnips]], or [[leeks]]. The choice of meat can also vary, with some recipes using [[sausages]] or [[lamb]].


== Cultural Significance ==
== Cultural Significance ==


Panackelty is a dish that is deeply rooted in the culinary history of the North East and Yorkshire. It is a symbol of the region's industrial past, a time when hearty, filling meals were needed to fuel a hard day's work. Today, the dish is still enjoyed by many and is often served in pubs and restaurants across the region.
Panackelty is more than just a dish; it is a part of the cultural heritage of the North East of England. It reflects the region's history of [[industrialization]] and the need for hearty, affordable meals that could be easily prepared by working families. The dish is often associated with [[comfort food]] and is a nostalgic reminder of home for many people from the area.


== See Also ==
== Related Pages ==


* [[British cuisine]]
* [[British cuisine]]
* [[Casserole]]
* [[Casserole]]
* [[Roast beef]]
* [[Comfort food]]
* [[North East England]]
* [[North East England]]
* [[Yorkshire]]


[[Category:British cuisine]]
[[Category:British cuisine]]
[[Category:Casserole dishes]]
[[Category:Casseroles]]
[[Category:English cuisine]]
[[Category:North East England]]
{{British cuisine}}
{{food-stub}}

Latest revision as of 03:40, 13 February 2025

Panackelty[edit]

A traditional serving of Panackelty

Panackelty is a traditional British dish originating from the North East of England. It is a type of casserole made with meat, usually corned beef or bacon, and vegetables, primarily potatoes and onions. The dish is known for its simplicity and use of inexpensive ingredients, making it a staple in working-class households.

Ingredients and Preparation[edit]

The main ingredients of Panackelty include:

To prepare Panackelty, the ingredients are layered in a casserole dish starting with a layer of sliced potatoes, followed by onions, meat, and any additional vegetables. The layers are repeated until all ingredients are used, finishing with a layer of potatoes on top. The dish is then covered with stock or gravy and baked in an oven until the potatoes are tender and the top is golden brown.

Variations[edit]

Panackelty can vary significantly depending on the available ingredients and personal preferences. Some variations include the addition of carrots, turnips, or leeks. The choice of meat can also vary, with some recipes using sausages or lamb.

Cultural Significance[edit]

Panackelty is more than just a dish; it is a part of the cultural heritage of the North East of England. It reflects the region's history of industrialization and the need for hearty, affordable meals that could be easily prepared by working families. The dish is often associated with comfort food and is a nostalgic reminder of home for many people from the area.

Related Pages[edit]

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