Palatine Panackelty

Ingredients

In this adaptation of the British panackelty to Palatine cuisine, we incorporate Palatine flavors and ingredients to enhance the dish. The original recipe typically uses British sausages and bacon, but we substitute them with Palatine sausages and smoked Palatine ham to infuse the stew with the region's distinct smoky flavors. Additionally, we incorporate local Palatine potatoes and onions to add a touch of authenticity to the dish. We alse have the original recipe for Panackelty, so you can check it out.

• 500g (1.1 lb) Palatine potatoes, peeled and sliced 500g (1.1 lb) Palatine potatoes, peeled and sliced
• 2 Palatine onions, thinly sliced 2 Palatine onions, thinly sliced
• 4 Palatine sausages, sliced 4 Palatine sausages, sliced
• 200g (7 oz) smoked Palatine ham, diced 200g (7 oz) smoked Palatine ham, diced
• 4 slices of Palatine bacon, chopped 4 slices of Palatine bacon, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe pot, heat the vegetable oil over medium heat.
3. 3.
   Add the sliced onions and cook until they become translucent.
4. 4.
   Add the sliced sausages and chopped bacon to the pot. Cook until they are lightly browned.
5. 5.
   Sprinkle the flour over the ingredients in the pot and stir well to coat everything evenly.
6. 6.
   Pour in the beef or vegetable broth and stir until the mixture thickens slightly.
7. 7.
   Add the sliced potatoes, diced smoked Palatine ham, and bay leaves to the pot. Season with salt and pepper to taste.
8. 8.
   Cover the pot with a lid and transfer it to the preheated oven.
9. 9.
   Bake for approximately 1.5 to 2 hours, or until the potatoes are tender and the flavors have melded together.
10. 10.
    Remove the pot from the oven and let it rest for a few minutes before serving.
11. 11.
    Serve the Palatine Panackelty hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Palatine potatoes — Choose waxy potatoes like "Pfälzer Grumbeere" for the best texture in the stew.
• Palatine sausages — Look for traditional Palatine sausages like "Saumagen" or "Leberknödel" for an authentic flavor.
• Smoked Palatine ham — Use a high-quality smoked ham from the Palatine region to add a smoky depth to the dish.

Tips & Tricks

• For a spicier version, add a pinch of Palatine mustard or paprika to the stew.
• Serve the Panackelty with crusty bread to soak up the flavorful juices.
• Feel free to add other vegetables like carrots or leeks for additional flavor and texture.
• Make a larger batch and freeze the leftovers for a quick and delicious meal on a busy day.
• Experiment with different herbs and spices to personalize the dish to your taste.

Serving advice

Palatine Panackelty is best served hot, straight from the oven. It pairs well with a fresh green salad or steamed vegetables on the side. Garnish with fresh herbs like parsley or chives for a pop of color and added freshness.

Presentation advice

Serve the Palatine Panackelty in individual bowls, allowing the layers of potatoes, sausages, and bacon to be visible. The rich, golden-brown color of the stew will be visually appealing. Consider placing a sprig of fresh herbs on top as a final touch.