Page 34 - Demo

34 DinnersPanackaltyPreparation time:15 minutesCooking time:1 hour 5Serves: 4Ingredients1 can of corned beef120g of smoked bacon lardons or streaky bacon2 onions4 large potatoes - the larger the better200g black pudding (optional)4 sausages (optional)1 stock cube dissolved in 450ml of water125g cheddar cheeseSalt and pepperIf ever there was a dish that will %u2018put hairs on your chest%u2019 it%u2019s panackalty. Thought to originate from using leftovers from the Sunday dinner, there are many different variations to this Wearside casserole. There are also many variations in its spelling. Sunderland Echo articles post 2000 use %u2018panackelty%u2019, but earlier versions use %u2018panackalty%u2019. If in doubt, just say panack!Instructions1. Pre heat the oven to 190%u00b0C/170%u00b0C fan oven.2. Slice the onions and add to a frying pan with the lardons or bacon (cut into squares) . Fry in oil for 3 to 4 minutes.3. Thinly slice the potatoes and lay a third of them out across the bottom of an oven-proof casserole dish. Cover them with a layer of onions and bacon, then a layer of sliced corned beef, chopped sausage and black pudding (optional). Add some salt and pepper to taste.4. Repeat the layering above, then finish with a final layer of potatoes.5. Pour over the stock, cover with foil and put in the oven for 45 minutes.6. Remove the foil and bake for a further 10 minutes, then sprinkle the cheese (optional) over the potato and cook for a further 10 minutes. Gan git posh: Replace the corned beef with lamb or beef, swap half the potatoes for sweet potatoes and serve with pan-fried tenderstem brocolli.Save the gissies: Remove the meat, add some more cheese and you%u2019ve got pan haggerty.