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Kimmiebear | 02:23 Fri 05th Aug 2005 | Food & Drink
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Another question for you Geordies.... Does anybody have a recipie for panhacklety? Would really appreciate anything that you can give me. Nothing came up on google with this spelling. Thanks in advance.


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I'm not a Geordie but there is something called Pan Haggerty.     Is this the one?     Made with potatoes, cheese and onions.

Click here for a recipe.

Geordie panacalty as follows:

Thinly slice Corned beef, onions and potato, layer in a pyrex dish, corned beef 1st, then onions then potato. Repeat layers until full, finishing with pots. In between each layer season with salt and pepper. Dissolve a stock cube and add when finished layering (but not too much). Cover and cook at 170-180 for about 1 1/2 hours. Cheese doesn't figure in a Geordie version. This version was served to me as a child and was also exported to Keighley by my mother-in-law who is 89 and still makes it. Corned beef should be tinned, sliced deli stuff doesn't work.

Im a Geordie and its Pan Haggerty. Its a Northumberland dish which probably gets its name from the french hachis, meaning to chop because everything is either chopped or grated. Heres the recipe:
450g potatoes, peeled and thinly sliced
225g onions, peeled and thinly sliced
100g cheese, such as chedder or any like this
salt and pepper
2tbs dripping or oil

Heat the oil in the pan and place the potatoes over the base, season.
Add the onions, season
Then the cheese
Cover and fry gently for 30mins
Remove the lid and brown the cheese under the grill!
We traditionally serve this straight from the pan!
Hi it is pan haggerty I discovered after years of calling it panacalty. However I also discovered that what we as children called Panacalty  was actually Corned Beef Hash.Cooked in a frying pan or saucepan, thinly sliced potatoes & onions boiled in water until tender then throw in the sliced corned beef (tinned) with oxo cubes and simmer for a while. Lovely with uncut bread, cheap easy & quick. Not "proper" pan haggerty as other posts, but it goes down great at New Year or a cold get together. And still called panacalty by many of us in Middlesbrough
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Thanks for the input. My Mum says that when Nana used to make it she didn't use cheese but that the top was crunchy... She is sure about this. Nana and Mum are both from Newcastle; as it appears that this is a pretty regional dish (with all the different spellings) does anybody know how I can make it with a cruchy top without cheese?
Just take the top off the pyrex or whatever you're cooking it in about 1/2 an hour before it's ready and the potatoes go crispy and crunchy. I'm not that keen but it's Tilly's dad's fave bit. If they're not crispy just leave until they are, it won't harm. Pot. slices have got to be fairly thin.

Panakelty, I used to stay with my grandparents in Newcastle during the summer holidays, and I used to love Panakelty, it is made from potatoes, onions, and corned beef, sliced up and layered in a big dish with some stock and cooked in the oven, I still have it now, but I put more corned beef in it than my Nana used to use, but then she didn't have the money in those days, I've never tried it with cheese, I think it would spoil the taste


Durham recipe panacalty: "panacalty - a concoction of bacon, onions and sliced potatoes baked in a shallow dish in the oven.
Layers of thin sliced potatoes, bacon and onions with nob of butter salt and butter to taste, and small amount of water
Bake in oven until potatoes and bacon cooked.
Ok just been looking at all of the different receipes for panaclty(what I've always known it as). It seems to me that it is one of those meals that has many regional(NORTH EAST) versions and family versions.
My family version hails from County Durham, and I remember this from being very small and mainly having it in winter. I also remember arguing and fighting for the crispy potatoes off the top.
In my version you put a layer of sliced corned beef in the bottom of you baking dish(my mam used to have a large round, but not too deep metal one, nowadays mine is a lrge rectangular one). Onto the corned beef you spread a layer of sliced onions, then you add a layer of thinly(not too thin) sliced potatoes,add a bit of salt and pepper. On top of this you then add a layer of sliced bacon, again top this with onions,salt and pepper. then another layer of potatoes covering the whole top.
To this you then add some water or chicken stock, but dont completly cover the potatoes with water as you want the top ones to go crispy in the oven . You then put it in the middle of the oven at about 150/180 for a couple of hours. or until the top potatoes are crispy and brown.
My Mother made this every saturday lunchtime and as most people say it was corned beef,onions,potatoes, however was a very adaptable recipe and they used whatever they had sometimes sausages mincemeat lap chops but my favorite was when she added suet dumplings for the last 20 mis brown and crispy on top soft and moist on the bottom from the gravy Former Geordie now living in london
The Northumberland version (Panhaggerty) uses cheese rather than meat, but Panacklety, which seems to be the Sunderland/Durham variant, uses corned beef, potato and onion, all sliced and alternatively layered. Other vegetables like sliced carrots are an option, but the real luxury is to include sliced black pudding......add plenty of gravy and cook at 180 for a couple of hours, remove the cover or foil and cook for another half hour to thicken the gravy, then, if you're greedy or if it's winter, add suet dumplings to the top and continue cooking until they are golden brown and crispy.
Serve on large plates, overeat, then go to sleep on the sofa......
I come from Hartlepool in County Durham (now live in the south east) where we call it Panackelty. My mam before me (and now me) slice up corned beef from a can, white onions, potatoes AND carrots. My mam always did it in a large deep frying pan on the top of the oven but I mostly put it in the oven in a dish of equal depth and I have also made it in a matter of 10/12 mins in a pressure cooker.
Cover the completed layers (no particular order, just keep layering until you run out) with a dissolved beef OXO cube in about a pint of water or until the liquid is visible through the top layer; be careful not to add too much stock or you’ll end up with soup.
Use your preferred method and cook/simmer until potatoes are tender. Potatoes should be just less than a cm depth or you’ll be starving by the time you sit down.
One tip I’ll give you for an even tastier version (not in any way authentic but in my humble opinion enhances the flavour) is to add a teaspoon of mild curry powder to the stock. It does the trick!

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