Panhaggerty Recipe 55 Food
EASY NORTHUMBERLAND PAN HAGGERTY
Steps:
- Cut into generous wedges and enjoy.
Nutrition Facts : Calories 302 kcal, Carbohydrate 21 g, Cholesterol 59 mg, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, Sodium 231 mg, Sugar 3 g, Fat 22 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
VEGETARIAN PAN HAGGERTY
Pan Haggerty is a traditional home cooking British dish. It is one of those recipes where everybody's mother had a different version they make but the concept is the same. Which is making a little bit of meat go a long way by padding it out with cheaper root vegetables. I am trying to eat less meat so came up with this vegetarian version for the vegetarian food blog I run at weekendcarnivore.com . Serve with some good bread and this is a one pot meal.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter with oil over a medium low heat in a pan that will be safe to go into an oven.
- Sauté the onions until cooked down and just starting to go golden.
- Scoop out onions and set aside.
- In the same pan, layer up the vegetable slices with potatoes, reserved onions, carrots and squash. Repeat the layers making sure to end with a potato layer on top.
- Add the stock to the pan and cook on a medium high heat and covered for 15 minutes.
- Take the cover off, reduce the heat and cook uncovered for 10 minutes until most - but not all - of the liquid has reduced.
- Sprinkle the cheese over the top and put until a pre-heated grill for a few minutes until it is melted and started to go golden brown.
- Serve.
Nutrition Facts : Calories 343.5, Fat 17.7, SaturatedFat 9.4, Cholesterol 41.3, Sodium 258.3, Carbohydrate 37.9, Fiber 6.1, Sugar 7.1, Protein 10.3
NORTHUMBERLAND PAN HAGGERTY - VEGETARIAN CHEESE AND POTATO BAKE
I grew up with this, as well as the meat version which is called Panackelty, (Recipe #423393). It is a cheap and cheerful supper dish, that would satisfy the hungriest of workers and families. Layers of potatoes are fried with onions and cheese for a delectable supper dish, and one of my all time favourites. Historical note: This is a traditional Northumberland supper dish which is said to have taken its name from the French 'Hachis', meaning to chop or slice. Traditionally Pan Haggerty is always served directly from the pan in which it is cooked.
Provided by French Tart
Categories Savory Pies
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Thinly slice the potatoes with a mandolin; also slice the onions and cheese as thinly as possible. Add the butter to a large frying pan and melt on low heat. When the butter is just melted, remove the pan from the heat and place alternating layers of potatoes, onions and cheese in the pan (reserving a little cheese for the topping), seasoning between each layer.
- Cover and cook gently for about half an hour until the potatoes and onions are cooked through. Add the remaining cheese on top, season and place under a pre-heated grill. Cook until the topping is golden brown and bubbling then serve straight from the pan.
- Serve with salad or steamed greens.
Nutrition Facts : Calories 466.1, Fat 12.9, SaturatedFat 8.1, Cholesterol 39.8, Sodium 260.2, Carbohydrate 71.8, Fiber 9.4, Sugar 6.2, Protein 17.7
PAN HAGGERTY POTATOES
A classic British potato dish from Northumberland, originally made with lard. The original recipe had Lancashire cheese, "a creamy-white cheese with a crumbly texture and tangy taste" but Cheddar or Gruyere are acceptable alternatives. I've listed Cheddar in the ingredients. I've also added garlic and thyme. Adapted from a 'Pan or Wok' recipe card by International Masters Publishers.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the potatoes, cut into very thin slices, rinse under cold water and then pat dry with paper kitchen towel.
- Over a medium-low heat, heat the oil in a non-stick pan which has a lid and which will fit under the grill.
- Add a third of the potatoes and spread in a single layer, then season to taste.
- Add half the onions, half the garlic, half the thyme and spread evenly. Top with one third of the cheese. Then layer the remaining potatoes, onions, garlic and thyme, finishing with a layer of potatoes.
- Cover the pan, cook over a medium heat for 30 minutes or until the base is golden brown, and the potatoes onion and garlic are tender.
- Preheat the grill to medium, top the potatoes with the remaining cheese, place the pan under the grill and grill until the cheese melts and the topping is golden. Garnish with parsley and serve hot.
- Serve as a heart main dish with a salad and steamed vegetables or as a side-dish with grilled chops or kebabs and a salad. If served as a side dish, it would probably serve 5-6.
Nutrition Facts : Calories 254.8, Fat 12.9, SaturatedFat 6.5, Cholesterol 29.8, Sodium 184.7, Carbohydrate 25.6, Fiber 3.2, Sugar 2.3, Protein 9.9
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