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The recipe for traditional Kig Ha Farz

Like a pot-au-feu, the kig-ha-farz is made up of several meats and vegetables. But what makes it unique is the

Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 210 minutes
Energy: 1105 kcal / serving

Instructions

  • 1.   Peel the vegetables (except the cabbage), then place all the vegetables with the meat and onions, possibly pierced with a few cloves, in a large pot and fill it with water (enough to cover the meat and vegetables).
    Let your pot-au-feu cook for about 1 hour, on low heat.
    While waiting for the vegetables and meat to cook, prepare the 2 farz:
    For the black farz, take a bowl in which you will dilute the flour with the eggs and also a little milk. Add coarse salt and melt the butter as well as the lard and cream. Put the dough in a cloth bag that you will tie carefully.
    For the white farz, mix the flour with the sugar and eggs. Add the fresh cream while continuously mixing. Dilute with milk and add raisins previously floured. Also put this dough in another cloth bag to be closed carefully.
    Your 2 doughs should be thick and fluid, but should not be too liquid.
    Dip your 2 cloth bags containing the different farz into the pot along with the Morteau sausage (or another type of sausage, such as Breton Molène sausage for example). Extend the cooking time for an additional 2 hours.
    Once the cooking is finished, crumble the dough and serve it in plates with the desired amount of meat, some vegetables, and a good amount of broth... and don't hesitate to have more because Breton cuisine is meant to be enjoyed without moderation!
  • 2.   Chef's tips: If you feel like a Breton chef, you can prepare your farz in 2 ways:
  • 3.   The black farz is rolled with the palms of the hand, and you will thus obtain what is called "farz bruzunog" (which means crumbled).
    The white farz, on the other hand, is cut into slices, this is called "farz a-bezh" (whole farz) or "farz fritet". You can then brown the slices in a pan with a little butter.
  • 4.   We recommend serving your kig ha farz with lipig (a sauce made by melting shallots cut into very small pieces and letting them cook in butter... it's delicious! Use 100g of salted butter and 4 finely chopped shallots or Roscoff onions and a splash of water or kig ha farz broth). Finally, accompany your Breton dish with a little Breton cider or ideally a red wine.

Ingredients for servings

  • ½ kg of pork shank
  • 300 g of bacon
  • 300 g of beef
  • 4 Morteau sausages
  • 4 carrots
  • 2 onions
  • 2 leeks
  • 2 turnips
  • 1 green cabbage
  • 500 g of buckwheat flour
  • 50 g of butter
  • 20 cl of sour cream
  • 2 eggs
  • ½ glass of milk
  • 1 tablespoon of coarse salt
  • 1 small lard
  • 250 g of wheat flour
  • 250 g of raisin
  • 50 g of powdered sugar
  • 20 cl of sour cream
  • 25 cl of milk
  • 2 eggs

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    1105 kcal
    55 %
  • Fat
    48,76 g
    70 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    118,12 g
    45 %
  • of which sugar
    53,89 g
    60 %
  • Protein
    46,46 g
    93 %
  • Fibers
    17,33 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference