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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.
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!
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
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.
Serve on large plates, overeat, then go to sleep on the sofa......
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!