Newcastle United F.C. ~ Geordie Pan Heggarty

Introduction: This is a bit convoluted so pay attention…  The Stanley Cricket Club of Byker was later formed in November 1881and renamed Newcastle East End F.C. in October 1882. In 1886 Newcastle East End moved from Byker to Heaton.

In August 1882, Newcastle West End F.C. formed from West End Cricket Club, and in May 1886, the club moved into St James’ Park.

The two clubs became rivals in the Northern League. In 1889 Newcastle East End became a professional team, before becoming a limited company the following March.

Newcastle West End were in serious financial trouble and approached East End with a view to a take over. Newcastle West End were eventually dissolved, and a number of their players and backroom staff joined Newcastle East End, effectively merging the two clubs, with Newcastle East End taking over the lease on St James’ Park in May 1892.

Newcastle United Logo.svg

Pan Heggarty is a traditional dish from the north east of England. It is a filling dish and a cheap way to fill stomachs.  The linguistic the root of Heggerty is probably the same as haggis , both derived from the French “hache” meaning chopped.

Preparation time: 30 mins

Cooking time: 40 mins

Home kit: Saucepan, large frying pan, grater and large mixing bowl

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 2 large potatoes, par boiled and cooled
  • 1 medium onion, chopped
  • 4 rashers smoked streaky bacon, chopped
  • 2 cloves gnarly garlic, chopped
  • 150g strong cheddar cheese, grated
  • Handful fresh parsley, chopped (or a palmful of dried parsley)
  • Olive oil

Method:

First half

Par boil the spuds in the saucepan for 10 mins and leave to cool, running them under cold water helps. Fry the bacon in the large frying pan till crispy. While that is happening roughly grate the large potatoes into a large mixing bowl (large potatoes are easier to hold than little ones) then crumble in the crispy bacon and mix in the onion, cheese and chopped parsley. Make 4 patties out of the mixture.

Second half

Add some oil to the bacon fat (also called lard) in the frying pan and on a high heat fry the patties until they are crisp and brown, about 4 minutes a side. It is best to do them two at a time or the patties do not crisp up.

Full time

Lay the table with the away kit and serve and eat as soon as they have cooled down enough, with salad if you must.

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