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Panaculty is a dish originating from the North of England. The recipe varies a little from region to region but the basic ingredients and method are very similar.

[edit] Recipe

This recipe is an approximation of a recipe for this dish as the variations come from modification of the main ingredients. To make Panaculty, you will need:-

• 1 tin Corned Beef, cubed
• A couple of medium potatoes
• 1 or 2 onions
• 2 beef stock cubes

Peel, wash and slice the potatoes about½ to¾ of an inch thick. Peel, wash and dice the onions.

Place the potatoes into a heavy pan on the cooker. Cover with water and bring to the boil. Leave to simmer for around 15 minutes. In a separate pan, very gently fry the onions until soft but not brown. Add the onions to the potatoes, crumble in the stock cubes and stir well until the cubes are dissolved. Dice the Corned Beef into cubes and add to the mix. Simmer slowly until potatoes are fully cooked. Add salt and pepper to taste.

The dish is a hearty stew/soup type dish which works best served with bread. This again is quite regional (and perhaps quite a personal taste too) as some prefer old, almost stale, plain bread with the dish whilst others prefer soft bread, buttered.

Panaculty is often recalled fondly by Northerners in the United Kingdom and is not a popular dish in the South. A variation known as Panaggy is made in some parts of the north, which uses much the same ingredients (with the addition of bacon) but is made into a kind of cottage pie. It is also sometimes confused with a similar sounding dish more localised to the Tyneside area of North East England called Pan Haggerty. This is an altogether different dish made in a frying pan using thin layers of potato, onion and cheese.

A version of Panaculty from Durham seems to be a mixture of the two. In an oven proof dish, layer potatoes, onions, fatty bacon pieces, potatoes, onions, corned beef, and top with potatoes. Pour over chicken stock to just below top layer. Cook in a medium oven for a couple of hours until bubbly and golden. Fantastic. Note: the chicken stock gives a lighter colour (and taste) than the photos here, and there is no need to add salt, but pepper on the potato layers helps.

[edit] See also

O.K, my family originates from yorkshire and lancashire and the panaculty we know and love is a variation from the one describred above. Not to sound too much like Delia but, The dish should be made in a large casserole dish, all ingredients should be added uncooked as they are all cooked together, this is the magic of 'panac'. The ingredients are as follows: Potatoes (sliced), sausages, streaky bacon, onions and a vegetable stock. The potatoes should be layered in the bottom of the casserole dish, onions interspersed according to pallet, bacon should be laid over the first layer of potatoes, (this when cooked will be a lovely pink boiled bacon), follow this with more potatoes and onions and bacon until you are near the top of the dish. At the top, the sausages should be laid on top with yet more bacon until the top is basically covered with meat. The pre-prepared stock should be poured onto the raw vegetables, no strirring as this will totally ruin the dish. The dish should then be slow roasted in a middle oven until a knife can be slipped through in various places encountering no resistance from the ingredients below. As the dish cooks the bacon interspersed with the potato basically boils much the same as a ham bone would in soup, emitting flavours galore etc etc. The meat on the top cooks two ways, roasting crisp on the top side and boiling from the bottom side, when cooked the sausages will be halfy half, looking similar to toad in the hole. The dish is done...serve onto a plate (not bowl) and season with plenty of pepper, bread is ideal to eat with this dish as invariably after consumption you will be left with a plate of watery juice that cannot be wasted.

This dish as you may have guessed, is one of my absolute favourites.

Panackelty