I remember going to a mates house as a teen, and seeing their mum make a big batch of corned beef hash on bonfire night. I remember the house smelling amazing and seeing them sit down and enjoy it with pickled beetroot. Their mum offered me a bowl but I wasnt allowed to eat beef at the time (raised by hindu parents). This recipe has taken me right back, as a fully grown (not hindu) man, I'm going to have to give this a go and finally get my closure of knowing what it tastes like 20 years later...
I have to thank you so very much because you so beautifully cheer me up watching your videos every single time I end up laughing and that’s not usual for me these days. 😢 but you make my days better x
That's such a touching comment and it means a lot. I feel for you if you're having a rough time. I hope it's something you can overcome and I hope you have people around you that you can talk to. Sending love and best wishes to you xx
@@TheTeessideChef thank you so very much for your support and very kind words. Means so very much. Honestly you really are a blessing in my day. My RUclips is my comfort. X
i was today old, and 48, when I found out that the brown goo that I was fed regularly by my mother in my formative years in Yorkshire was called Panackelty. Glad to see we weren't the only ones using the epicurian finery of Daddy's brown sauce and netto baked beans to fill it out. My mother was also fond of throwing a handful of frozen sweetcorn in there just to make it a bit more random.
Can’t beat panackelty mate! My mam made this for us when we were little but she sliced everything and layered it like sliced carrot and onion, potato, corned beef and repeat the layers then poured gravy or stock in and baked it in an oven roasting tin with lid. Worth a try if you haven’t done it that way. Love watching the videos glad your back
I'm not sure if I've just watched a wonderful, cheep and easy, recipe for panakelty, or a scathing commentary in modern day society......either way......excellent
I make corned beef tater hash, which is similar, but no stock, no pre-boiling the potatoes, no beans, lots more sliced carrots - lovely with pickled beetroot and sometimes a suet dumpling crust. Always better the next day.
Corned beef hash became popular in the UK when rationing was introduced during World War II. The meat itself could be supplied in tins from places all over the world and with the addition of potatoes, made a nourishing meal for families.
I do it with bacon and sausage, tatty and sliced onion,salt n pepper, tastes and smells fantastic, although boiled sausage n bacon puts some off looks wise so can brown that off a little if preferred, also cut the fat off.
I made this for dinner last night. I had recently extracted a huge potato from the garden which weighed in at 688g, so just about right for the recipe an all... Not that I would normally weigh my potatoes. Anyway, it looks and smells a bit like dog food but tastes delicious!
I know you love engagement so here's my anecdote about panackelty. I first heard of this dish from this video. I watched it, made the dish, ate it and commented. A few days later RUclips suggested a 5 year old panackelty video by John Kirkwood. Well, what a palaver it looked like to make... However, one key thing that piqued my interest was that it was cooked in the oven with raw potatoes. The spuds are going to absorb all that gravy flavour, so I reckon it'll be delicious. So I've just made it, had to substitute a few ingredients; I completely forgot to get sausages, but I had some bacon and out of date Hungarian sausage from Lidl (I assume not a traditional ingredient in NE England). Haven't tried it yet though! I will say the Teesside Chef version is incredibly quick and easy to make, and tastes great (I didn't put the beans or brown sauce in, but I had some barbecue sauce I needed to use up). I kinda fudged up the Jonny K version by adding too much liquid, but let's see how it goes. Probably should have put more potatoes in since I'm still working my way through the garden bounty. Two panackelties in as many weeks!
@@TheTeessideChef This is the most corned beef I've bought in the past two decades! Apart from the reduced to clear offcuts I got from Morrisons deli counter a few months ago. I think I'll be keeping a can of corned beef in the cupboard from now on, for those times when I get the urge to lacerate my fingers on roughly cut steel.
My mexican gf makes something similar to this, but instead of beans she adds green chiles, and no brown sauce. It's delicious! I'll need to go buy a $5 can of heinz baked beans and a $9 bottle of HP from the international section and try this version.
When the Tories piss on the poor it's cruelty. When Labour does it, it's a "difficult decision". I do feel sorry for those Labour MPs, having to make such difficult choices while remembering to claim their fuel bills on MPs expenses.
I've been making this stuff for 40 years (although originally my Mam would make it with leftover lamb from yesterday's sunday roast rather than corned beef.) But I make it completely differently from you, and I might add, with enough onion. I use about 40% 1/4 inch thick sliced potato, 30% a bit thinner sliced onion and 30% Corned beef, sliced about as thick as the onion. Just enough beef or chicken stock to cover the other ingredients in a big saucepan (all RAW) and boil it for long enough for the potato to cook. ONE PAN 30 minutes, a meal fit for a king (more like a soup than yours is, but then I was brought up eating Panackelty with bread, like a stew.)
Aah the memories of defaced text books at school, such as one of my science books where an illustration of the female reproductive system included a hand-drawn arrow pointing to the uterus and the words "docking bay" scrawled at the end of it. Good old North-East comprehensive schools!
Yet another version of Panacklty. When I was a youngster on Tyneside, my mother made it with minced beef. Tinned corned beef is a relatively modern addition to the civilian kitchen - introduced in wartime. I am sure Panacklty predates it being available to ordinary people.
Panackelty, Panackelty I want's a Panackelty You can keep yer posh nosh It don't agree with me I don't want lobster thermador Or your raspberry coulis I'm a working man from Lancashire And I want's a Panackelty!
It is best to take off your Lounge Cigar Smoking Jacket before cooking this for sure but one cooked properly like this you will be addicted and plead with your staff to make it for you 😇
That’s an outright abomination : This how it’s made… Pan Haggerty ★★★★★ British Ingredients: 1kg potatoes (Maris Piper are good) peeled and thickly sliced (pound coin thickness) 2 large carrots peeled and thickly sliced 1 large onion thickly sliced 3 cloves of garlic sliced 1 tin of corned beef thickly sliced (put in freezer for half an hour to chill and make easier to slice) 100g of sliced cheddar cheese A few slices of streaky bacon or 100g lardons chopped and dry fried until crisp and fat rendered 200ml of veg stock Butter to grease top of casserole dish Directions: Preparation: Fry streaky bacon/lardons until crisp without adding oil Slice potatoes, onions, carrots, garlic, cheese and corned beef Make 200ml of veg stock with stock cube Assembly : Add streaky bacon/lardons to casserole dish Clean bacon pan using veg stock and add to casserole dish Layer dish with onions, carrots, cheese, garlic and corned beef followed by a layer of potatoes. Repeat finishing with a layer of potatoes. Grease top of casserole dish lld with butter. Place casserole dish in oven set at 180 degrees (fan oven) and leave for around 1.5hrs. Test potatoes with a knife. When the knife slides in easily then grate cheese on top and place under a grill until bubbling and crispy. Remove from grill and leave for a minute or two then serve with Henderson’s relish.
I remember going to a mates house as a teen, and seeing their mum make a big batch of corned beef hash on bonfire night. I remember the house smelling amazing and seeing them sit down and enjoy it with pickled beetroot. Their mum offered me a bowl but I wasnt allowed to eat beef at the time (raised by hindu parents). This recipe has taken me right back, as a fully grown (not hindu) man, I'm going to have to give this a go and finally get my closure of knowing what it tastes like 20 years later...
The best British food looks like cat sick and tastes like cosy childhood memories of dinner at your gran's.
I have to thank you so very much because you so beautifully cheer me up watching your videos every single time I end up laughing and that’s not usual for me these days. 😢 but you make my days better x
That's such a touching comment and it means a lot. I feel for you if you're having a rough time. I hope it's something you can overcome and I hope you have people around you that you can talk to. Sending love and best wishes to you xx
@@TheTeessideChef thank you so very much for your support and very kind words. Means so very much. Honestly you really are a blessing in my day. My RUclips is my comfort. X
i was today old, and 48, when I found out that the brown goo that I was fed regularly by my mother in my formative years in Yorkshire was called Panackelty. Glad to see we weren't the only ones using the epicurian finery of Daddy's brown sauce and netto baked beans to fill it out. My mother was also fond of throwing a handful of frozen sweetcorn in there just to make it a bit more random.
I have watched about a dozen of your recipes since recently finding your channel and have laughed through ALL of them, well done chef.
Can’t beat panackelty mate!
My mam made this for us when we were little but she sliced everything and layered it like sliced carrot and onion, potato, corned beef and repeat the layers then poured gravy or stock in and baked it in an oven roasting tin with lid. Worth a try if you haven’t done it that way.
Love watching the videos glad your back
That's how my mam made it too 😊
I'm not sure if I've just watched a wonderful, cheep and easy, recipe for panakelty, or a scathing commentary in modern day society......either way......excellent
{{nods}} new here? both, always.
Corned beef in anything gets my juices flowing😊
Just found your channel and as an expat Geordie living in Canada I'm looking forward to a few more northern dishes.
Welcome aboard mate
Brilliant!
I make corned beef tater hash, which is similar, but no stock, no pre-boiling the potatoes, no beans, lots more sliced carrots - lovely with pickled beetroot and sometimes a suet dumpling crust. Always better the next day.
Just found this channel, lovely commentary
Lovely, will have a go on my camp stove🤣
Corned beef hash became popular in the UK when rationing was introduced during World War II. The meat itself could be supplied in tins from places all over the world and with the addition of potatoes, made a nourishing meal for families.
Lovely in a giant Yorkshire pudding 😊😊😊😊
The perfect recepticle for corned beef hash along with H P Fruity, mmmmmm
I do it with bacon and sausage, tatty and sliced onion,salt n pepper, tastes and smells fantastic, although boiled sausage n bacon puts some off looks wise so can brown that off a little if preferred, also cut the fat off.
I made this for dinner last night. I had recently extracted a huge potato from the garden which weighed in at 688g, so just about right for the recipe an all... Not that I would normally weigh my potatoes. Anyway, it looks and smells a bit like dog food but tastes delicious!
Nice dish I'd probably put loads more garlic and mash in some chickpeas to thicken it up to a stoge
I know you love engagement so here's my anecdote about panackelty. I first heard of this dish from this video. I watched it, made the dish, ate it and commented. A few days later RUclips suggested a 5 year old panackelty video by John Kirkwood. Well, what a palaver it looked like to make... However, one key thing that piqued my interest was that it was cooked in the oven with raw potatoes. The spuds are going to absorb all that gravy flavour, so I reckon it'll be delicious. So I've just made it, had to substitute a few ingredients; I completely forgot to get sausages, but I had some bacon and out of date Hungarian sausage from Lidl (I assume not a traditional ingredient in NE England). Haven't tried it yet though!
I will say the Teesside Chef version is incredibly quick and easy to make, and tastes great (I didn't put the beans or brown sauce in, but I had some barbecue sauce I needed to use up). I kinda fudged up the Jonny K version by adding too much liquid, but let's see how it goes. Probably should have put more potatoes in since I'm still working my way through the garden bounty. Two panackelties in as many weeks!
Thanks for sharing. You can never have enough panackelty whichever way you make it
@@TheTeessideChef This is the most corned beef I've bought in the past two decades! Apart from the reduced to clear offcuts I got from Morrisons deli counter a few months ago. I think I'll be keeping a can of corned beef in the cupboard from now on, for those times when I get the urge to lacerate my fingers on roughly cut steel.
My mexican gf makes something similar to this, but instead of beans she adds green chiles, and no brown sauce. It's delicious! I'll need to go buy a $5 can of heinz baked beans and a $9 bottle of HP from the international section and try this version.
When the Tories piss on the poor it's cruelty. When Labour does it, it's a "difficult decision".
I do feel sorry for those Labour MPs, having to make such difficult choices while remembering to claim their fuel bills on MPs expenses.
I've been making this stuff for 40 years (although originally my Mam would make it with leftover lamb from yesterday's sunday roast rather than corned beef.) But I make it completely differently from you, and I might add, with enough onion.
I use about 40% 1/4 inch thick sliced potato, 30% a bit thinner sliced onion and 30% Corned beef, sliced about as thick as the onion. Just enough beef or chicken stock to cover the other ingredients in a big saucepan (all RAW) and boil it for long enough for the potato to cook. ONE PAN 30 minutes, a meal fit for a king (more like a soup than yours is, but then I was brought up eating Panackelty with bread, like a stew.)
🤣Brilliant.
Magic!
Aah the memories of defaced text books at school, such as one of my science books where an illustration of the female reproductive system included a hand-drawn arrow pointing to the uterus and the words "docking bay" scrawled at the end of it. Good old North-East comprehensive schools!
Yet another version of Panacklty. When I was a youngster on Tyneside, my mother made it with minced beef. Tinned corned beef is a relatively modern addition to the civilian kitchen - introduced in wartime. I am sure Panacklty predates it being available to ordinary people.
Healthy.
Corned beef, still one of the least cr@p filled tinned foods you can buy. Recipe greatly benefits from accompanying informed social commentary.
Cracking bit of bait that mate.
never add salt to corn beef hash, I learned the hard way!
stand the can in a pan or bowl of hot water for 5 minutes before opening and it should slide out easily.
Panackelty, Panackelty
I want's a Panackelty
You can keep yer posh nosh
It don't agree with me
I don't want lobster thermador
Or your raspberry coulis
I'm a working man from Lancashire
And I want's a Panackelty!
You made a hash of that
Have you seen the price of corned beef these days? Stuff that, as much as i love it.
£2.29 in B&M last time I checked mate. It's still a scandal but not too bad I suppose
@@TheTeessideChef will have to check the Coulby shop out tomorrow.
£2.09 in Lidl today, 20.09/24
It is best to take off your Lounge Cigar Smoking Jacket before cooking this for sure but one cooked properly like this you will be addicted and plead with your staff to make it for you 😇
No potato-peeling footage this time? Sad.
God, how I miss Teesside humour.
That ain't panakalty mate
Wash the beans 👀
do you really wash the beans🤦
Wash at 40 degrees so the colour doesn't run ;p)
@@TheTeessideChef 😎
That’s an outright abomination : This how it’s made… Pan Haggerty
★★★★★
British
Ingredients:
1kg potatoes (Maris Piper are good) peeled and thickly sliced (pound coin thickness)
2 large carrots peeled and thickly sliced
1 large onion thickly sliced
3 cloves of garlic sliced
1 tin of corned beef thickly sliced (put in freezer for half an hour to chill and make easier to slice)
100g of sliced cheddar cheese
A few slices of streaky bacon or 100g lardons chopped and dry fried until crisp and fat rendered
200ml of veg stock
Butter to grease top of casserole dish
Directions:
Preparation:
Fry streaky bacon/lardons until crisp without adding oil
Slice potatoes, onions, carrots, garlic, cheese and corned beef
Make 200ml of veg stock with stock cube
Assembly :
Add streaky bacon/lardons to casserole dish
Clean bacon pan using veg stock and add to casserole dish
Layer dish with onions, carrots, cheese, garlic and corned beef followed by a layer of potatoes. Repeat finishing with a layer of potatoes.
Grease top of casserole dish lld with butter.
Place casserole dish in oven set at 180 degrees (fan oven) and leave for around 1.5hrs.
Test potatoes with a knife. When the knife slides in easily then grate cheese on top and place under a grill until bubbling and crispy.
Remove from grill and leave for a minute or two then serve with Henderson’s relish.
According to my ex wife, everything was and is my fault. That Sun burning out in 5 billion years? My fault.