Panackelty
How to make a delicious Panackelty, simple step by step instructions from start to finish.
Ingredients
Method
- 1kg / 2½lb Potatoes
- 1 medium onion
- 400g / 1 lb Pork or beef sausages
- 1 large tin corned beef
- 1 Large tin chopped tomatoes
- 280mls / ½pint beef stock
- 3tsp 12g Corn flour/starch
- Fry off the sausages and set them aside to cool and drain on kichen paper, this is to get rid of most of the fat
- Wash, peel, and slice the potatoes into 6mm / ¼in slices.
- Finely slice the onion.
- Add the corn flour/starch to 3 tbls of cold water, and mix well.
- Making the gravy, In a saucepan add the tin of tomatoes and the beef stock, bring to a boil.
- Add the corn flour mixture to the saucepan, and stir until the tomatoes and beef stock thickens slightly.
- Slice the corned beef and cooked sausages into 6mm / ¼in slices.
- Preheat your oven to 190°C / 375°F / Gas mark 5.
- In a suitable size dripping/baking tin/pan add a ladle of the gravy then layer the ingredients, potatoes, onions, corned beef, sausage, add more gravy, and repeat the layering until all of the ingredients in the tin/pan.
- Cover the pan/tin with kitchen foil, sealing over the edges.
- Place in the preheated oven and set your timer for approx 1½ hours, this time may vary depending on the potatoes use, check that the potatoes are cooked, if they are still a little you reseal and cook for a further 15 minutes.
- Remove from the oven and serve hot like a stew.
Equipment & products used in my kitchen
