Mishmash or Hash – III

From Scotland directly east to the North East to finish off our whistle stop leftover tour of the North our final two recipes come from Sunderland and Northumberland respectively.

Panackelty is a stew – it reminds me of how we'd use a slow cooker today – cooked all day on a low heat – there are many variations but originally it was thought to consist of corned beef root veggies and onions.

Panackelty

1 x 340g can of corned beef, sliced

1 large onion, peeled and thinly sliced

3-4 large potatoes, peeled and thinly sliced

2 beef stock pots (or cubes) dissolved into ¾ pint of water

salt and pepper

Layer the onions, corned beef and potatoes in a frying pan and finish with a top layer of potatoes, seasoning between each layer. Pour over the stock and cover with a lid.

Cook in a pre-heated oven 190c/170fan/gas 5 for an hour, remove the lid for the last 15 minutes so that the potatoes can brown.

The Northumberland dish is called Pan Haggerty which is potatoes, onions and cheese baked

in the oven – my sort of food.

Pan Haggerty

450g large potatoes, peeled and thinly sliced

125g butter

250g onion, peeled and thinly sliced

115g mature Cheddar cheese, grated

salt and black pepper

Melt 40g of butter in a frying pan and cook the onions over a medium heat. Set aside.

Melt half the remaining butter, remove the pan from the heat and arrange a layer of potatoes, onions and then cheese. Season and repeat, finishing with potatoes.

Fry on a medium heat for a 2/3 minutes. Dot knobs of the remaining butter over the surface and place in the oven for 30 minutes (pre-heated oven 190c/170fan/gas5). Raise the temp to 220c/200fan/gas7 and return the pan for a further 15 minutes.

Can serve straight from pan (on a suitable board) or slide on a board and cut into wedges.

I might venture to suggest that if you like the “parrots” idea mentioned in the previous post that you could include another layer in the Pan Haggerty – give it a go!