The Mudcat Café TM
Thread #165215 Message #4013149
Posted By: Steve Shaw
11-Oct-19 - 07:46 PM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
Bejaysus, I did my take on the Northumbrian dish panhaggerty tonight, and what a triumph it was! You do need a pan that you can put under a hot grill...
Here's what I did, for two, bearing in mind that Mrs Steve and I are greedy buggers...
Grab a pack of streaky bacon, preferably unsmoked and dry-cured, about 200g. Cut the rashers in half and carefully fry them in a sauté pan in a little glug of oil. I had to do mine in two batches. You want the bacon almost crispy with the fat rendered. Put the bacon to one side. You need that pan with all its fat.
Grab two good-size carrots, peel them and slice them thinly. Grab two medium onions, peel and slice thinly. Grab about 500g of potatoes, peel them and slice them fairly thinly. No need to overdo it. You also need 350ml chicken stock.
In the bacon pan put in a thin layer of your sliced spuds. Add a layer of onions, then carrots, then bacon. Season lightly. Repeat these layers until you've used everything up. The very top layer should be potato. Pour in the stock. Simmer that lot under a lid for about 15-20 minutes.
Check that the spuds and carrots are done, then grate at least 150g of strong cheddar on top. Put the pan under a hot grill for six or seven minutes until the cheese is bubbling and going golden.
There, you've done it. We had ours with some greens, but you could just eat it on its own or with a bit of crusty bread. Brilliant for a miserable winter's evening. As with anything I ever cook, the quality of the ingredients was paramount. Silk purse, sow's ear, etc....