Hey Everyone! I am back with the first of my “Best of Britain” recipes. This is one that I am really excited to share because of how delicious the meal is. The recipe I am sharing is one that my family has made for a very long time, well…four generations and counting. The recipe may have been slightly altered due to the changing technology in the kitchen, but the basic ingredients and final product are still the same.
So panackelty…what is it? Panackelty is a slow cooked meal, that closely resembles stew; you may see other explanations for it, but to be completely honest…it’s a stew made of meat, potatoes and veg. Don’t make the mistake I did and get it confused with “Pan Haggerty“, just because they sound the same. It originates in North East England, around Durham County. Depending on what people could afford at the time of it being made, you will find meat ingredients ranging from beef, pork and sausage. One of my great-grandfather’s family traditionally made it with pork, due to the cheap price of the meat. While another great-grandfather’s house made it with sausage, because they could afford the more expensive meats from time to time. Older recipes for the meal call for it to be slowly cooked on the stove top; over time my family has adapted the recipe to be slowly cooked in the oven, since the introduction of gas and electric ranges. Don’t get me wrong, just because it goes in the oven, doesn’t mean it is cooked fast. 😉 And remember to please feel free to share this recipe with your friends and to alter it to meet your needs. As my favorite chef, Michael Smith, likes to say “A recipe is merely words on paper; a guideline, a starting point from which to improvise.”
For this recipe I use a 10″ round roasting pan.
- 7 breakfast sausages
- 1/4lb bacon – diced
- 1 med onion – diced
- 3 med potatoes – peeled & cubed
- 1 med turnip – peeled & cubed
- 2 carrots – peeled and coined
- 1 parsnip – peeled and coined
- Flour for thickening
- Preheat the oven to 350F
- Place sausages and bacon in a small roasting pan
- Place pan in the oven and let the sausages and bacon cook for an hour (or until cooked), stirring them every 20 minutes or so
- Once they are cooked remove the pan and drain the fat
- Turn the oven down to 325F
- Add the diced onion to the pan and then fill the pan half full of water and return to the oven.
- I usually let it sit for a few hours, the longer this stews, the better the taste in my opinion
- One hour BEFORE you want to serve the meal, add the rest of the ingredients (the veg)
- Return the roaster to the oven for an hour
- Just prior to serving, remove the roaster from the oven and place on a burner, MED heat
- Top up with water if needed, and add a Tbsp of flour to thicken the stock, while the roaster is on the burner
- Once thickened, serve and enjoy!