Recipe: Panakelty

Here's some info you may find useful!

My mates dad (who is from Durham) told me how his parents used to make it...

PANAKELTY

Layer a casserole dish (as many layers as you wish) with:

sliced onions
bacon (put it in raw)
sliced potatoes up to about 3 layers

Pour over some stock, and slow bake in the oven for about 1 to 1.5 hours - he reckons you cannot go wrong.

Then 15 minutes before cooking time is up, place corned beef on the top. Apparently this breaks up and infuses into the body of the dish.

Also, he said you can substitute the ingredients for almost anything - after all, its a recipe from when "times were hard" and money was scarce!

Serve with vegetables/crusty bread!

Here is some other stuff from the internet re. panakelty:-

Panakelty was everything that was left from Sunday
dinner mixed together and fried up for supper - potatoes, cabbage, onions,
bits of meat all mixed together.

Can be found in the Canny Geordie Cook Book by Veronica Heath

Here is what she says:

PAN HAGGERTY

The name of this favourite Geordie supper dish was originally one word,
Panhaggerty, meaning onions and potatoes and is given in a book describing
the dialect of Winlaton, near Newcastle. There are many variations of the
recipe, bacon or corned beef can be included, but spuds and onions are the
basic ingredients.