Pan Haggerty

[ethandron]

I'm making our variation of this for tonight, although in our family it's always been known as corned beef hotpot.
There was an article about it on last weeks Countryfile and it reminded me I'd not made it since, well, I can't remember the last time I made it.
I've always just layered carrots, onions, corned beef and potatoes, added stock and left it for a few hours to cook. However this time I'm adding chopped bacon too as per the chef who made it on Countryfile.
There seem to be many variations of this dish and I was wondering how you make yours.

[Jackdaw33]

I don't make it but the clue is in the word 'pan'. In the NE it is fried leftovers from Sunday lunch.

[ethandron]

Seems there are many variations even in the NE where it apparently originated Jackdaw, no mention of using up leftovers, and sometimes no meat at all, just topped with cheese.

[EcclesCake]

I've never knowingly had it but suspect I might have been served it as a child when visiting family on Tyneside.

The stottie cakes have eclipsed everything else in my memory.

[Jackdaw33]

Stottie cakes. Now you're talking.

[Jackdaw33]

With reference to leftovers, another local name is a caad (cold) waam (warm) up.

[EcclesCake]

I have fond memories of stottie cakes, to the point that I would insist colleagues brought me some back when going to Newcastle.

[ethandron]

Never even heard of a stottie cake let alone tasted one. I thought it was going to be some kind of fruited bun or scone but seems it's just bread.

[ethandron]

Not just bread then, rather delicious bread...

[Jackdaw33]

It stems from the days when housewives baked their own bread for the week. Any leftover dough insufficient to fill a bread tin was laid on the bottom of the oven to bake.

[EcclesCake]

My understanding of stottie cakes is that they were paupers food. They were made from the left over dough at the end of the (baking) day and baked on the floor of the oven.

My aunt would fill them with ham carved from the bone and homemade piccalilli.

Feeling peckish now :-(

[ethandron]

Ooh, homemade piccalilli, haven't had that since my Aunty Alice died, she'd make vast quantities of it and we all got a jar for Christmas. I attempted to recreate it once using her recipe but it just didn't taste the same.

[Jackdaw33]

That is the one pickle I cannot stomach. Tried it once and was violently sick.My father loved the stuff.

[Jackdaw33]

P.S.

It's also the one word which I am unable to spell without checking a dictionary.

[ethandron]

Pps. Spellchecker is your friend ;)

[Islay]

I know not of this food you mention but give me a bowl of stovies made the way my mother did any day mmmmm

[ethandron]

Islay, I always thought stovies were bread buns baked on the bottom of the oven, much like stotties appear to be. You live and learn...

[EcclesCake]

When we had a vegetable garden I would make lots of pickles and chutneys at the end of the season. Unfortunately none of them were made to a specific recipe, a combination of 17 recipes and adjusted to taste. Consequently one years runner bean pickle was fabulous and the next years was completely different.

When working I am meticulous about note making when cooking but if it's for personal consumption it's definitely more of a freestyle approach.

[Islay]

Lol the stovies I talk off are made on a Monday with potatoes cooked in a heavy based pot with gravy browning and a little water and then cooked and bashed, add onions and a little more water and then the left over meat - heavy meats are best so pork or lamb or beef. Cook until potatoes are cooked but not falling apart season and serve. mmmmm

[NorthernSold]

You’re the first one I’ve read that makes it like me to include carrots!
I come from Hartlepool in County Durham (I now live in the south east) where we call it Panackelty, though. I understood that Panhaggerty is all about cheese rather than corned beef and hails from a bit further up in Newcastle.
My mam (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 but I have also made it in a matter of 10/12 mins in a pressure cooker, many times too.
Cover the completed layers (no particular order, just keep layering until you run out) with a dissolved beef OXO cube in a pint of water until it becomes visible through the top layer; be careful not to add too much water or you’ll end up with soup.
Use your preferred method and cook or simmer until potatoes are tender. Potatoes should be just less than a cm depth or you’ll be starving before you sit down.
One tip I’ll give you for an even tastier version (not in any way authentic but enhances it in my humble opinion) is to add a teaspoon of mild curry powder to the stock. It does the trick!