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MAM'S CORN BEEF PANACULTY WITH HERBY DUMPLINGS


Mam's Panaculty with herby dumplings

This is a family favourite dish, very cheap to make with only corn beef, potato and some stock, Pan Haggerty been around my family for centuries and it believed to have originated in the mining towns of Sunderland or County Durham around the 1930s. This dish is very popular comfort food on cold and rainy days.





FOR THE MAM'S CORN BEEF PANACULTY:

  • 2x Tins of Corned beed, thinly sliced

  • 1x Large onion, thinly sliced

  • 2x tins of mix vegetables (Carrot and peas)

  • 4x Large potatoes, thinly sliced

  • 900ml Beef Stock or Stock cube

  • 2 tbsp Worcestershire sauce

  • 1 tbsp brown sauce

  • Pinch salt

  • Pinch black pepper

FOR THE HERBY DUMPLINGS:

  • 125g Self-raising flour

  • 60g Beef suet, shredded

  • Dash of milk

  • Pinch salt

  • Pinch black pepper

  • 2 tbsp finely chopped fresh parsley

  • 1 tbsp finely chopped thyme

 

INSTRUCTIONS

  • FOR THE MAM'S PANACULTY:

  • In a large over-proof casserole dish, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, corned beef, then add some carrot and peas from the tin, then season with salt and freshly ground black pepper.

  • Repeat the layering process finishing with a layer of potatoes on top.

  • In the stock, add in Worcestershire sauce, brown sauce, salt and pepper then pour the stock in the same oven-proof casserole with a lid on and place into a pre-heated oven at 190°C for 1 hour and 30 minutes.

  • FOR THE HERBY DUMPLINGS: While your Panculty is cooking in the oven you can move on to make your dumplings, put the flour in a bowl and stir in the suet, salt and herbs. Make a well in the centre and add a dash of milk to make a soft, spongy dough – Lightly flour your hands and roll the mixture into 12 small balls.

  • FINISHING OFF: Take the casserole dish out of the over after 1 hour and 10 minutes, drop the dumplings on top and put the casserole dish back in the oven on medium heat for about 20 minutes or until the dumplings are well risen and with a nice crispy crust with a soggy bottom.

  • Serve this in a bowl with some dumplings on top, Enjoy.


ALTERNATIVE WAY WITH YOUR DUMPLINGS:

  • In a separate deep oven tray, pour in some of the stock from your casserole dish, then add the dumplings on top and pop them in the oven on medium heat for 20 minutes.


You can see the dish being created in episode 1 on BSL ZONE's website: Punk Chef on the Road


Enjoy my mam's panaculty.







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