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Kig Ha Farz

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Here is the recipe for the famous “kig ha farz”, a monumental Breton dish, for about ten people. No more  of five hours of cooking but a rather simple preparation. For this dish, you need a giant pot, some farz bags, a wheelbarrow of vegetables and a dozen guests… Nine was kind enough to give me her recipe and publish it here for our pleasure. Even if it is not a dish that you can make too often at home, it is really nice to prepare with several people and to discuss while peeling the vegetables. 

So I present you Nine who gives us her explanations for this gargantuan dish. Before starting the preparation, I ventured to ask him some questions!

Bernard: “Nine, tell us a little about who gave you this recipe for kig ha farz?”
Nine: “So this recipe comes from my grandmother who had a small creperie and who received once a month, in a big family, for the kig ha farz. 
B: “And where in Brittany?”
N: “In Brest, in Lambezellec, for the Bretons who know it, at the bottom of the village. It was a big family meal and everyone was pitching in, the women were in the kitchen, the men were chatting.”
B: “So you’ve been cooking kig ha farz for a long time?”
N: “Yes since I was a little girl, as a child, I used to cook this dish!”
B: “And you pass this recipe around?”
N: “Yes, I make this recipe quite often for my children, for friends, for family. 
B: “For those of you who don’t know what it means, can you translate kig ha farz for us?”
N: “It means meat with far and far actually comes from flour.”
B: “Are there different ways to prepare kig ha farz?
N:“Oh yes of course in my opinion there are many ways to prepare it. There are regional, family variations. This one is rather a kig ha farz from Léon. Then of course in each family there are variations that are passed down from generation to generation. Grandmothers, mothers, daughters… But it is always more or less the same. I think the ingredients are almost the same. You can put pork shank and the palette in addition to the beef shank. Some people put pork shank instead of chuck. But it’s basically the same thing, a big pot au feu with far.”

B: “And you, besides, you’ve been making

 pancakes for as long as you can remember?”
N: “I was born into pancakes! I have a good command of pancakes. My grandmother was a crepe maker, my mom was a crepe maker, my brothers make crepes, my whole family cooks crepes. I have the bilig at home, we have all the pancake recipes we’ve passed down from grandma.”
B: “What did you like about the idea of putting kig ha farz on my site?”
N: “Well this recipe, it’s still my early childhood, it’s family, brothers, sisters, cousins, it’s really family. This is the heart. I think that’s it.”
B: “You have traveled a lot. Does kig ha farz taste the same away from Brittany, or is it better here?” (Nine has lived in several countries for many years).
NAnd to prepare it far from Brittany, it is difficult because the ingredients are not easy to find. You can’t find the salty palette, there are many things that you can’t find anywhere else than in Brittany, well in foreign countries because I think that in France you can find that. I lived in Tahiti and you can’t find the palette… In Reunion, the salted palette does not exist. So it’s difficult, it’s not the same flavor!”

Kig ha farz recipe for 10 to 12 people:

-2 beef shanks of 900g each
-1 pallet of semi-salted pork of 1400g
-1 400g Morteaux sausage
-6 leeks
-12 carrots
-1 white cabbage
-10 turnips
-1 onion pricked with 2 cloves
-1 level tablespoon of coarse salt

Lipig: (you can use less onions, but it’s terribly delicious like this!)
-12 onions
-300g of semi-salted butter
-1 teaspoon of salt

Far white:
-250g of wheat flour
-50g of sugar
-4 eggs
-250ml semi-skimmed milk
-1/2 teaspoon salt

Far black:
-335g buckwheat flour
-20g of wheat flour
-1 egg
-100g of lard
-300ml of cooking broth
-250ml semi-skimmed milk
-1/2 teaspoon salt

Start by gathering the ingredients. This will probably require a wheelbarrow! More seriously, it is important to choose vegetable waters for this recipe. All those shown here come from a farm in the Finistère north. Sand carrots, beautiful onions, inimitable potatoes…

For the meat, you must also choose the best. Here we see the Morteaux sausage, the beef shanks and the pork shoulder.

First, remove as much fat as possible from the pork shoulder. It is indeed this fat that will give a lot of foam and therefore work afterwards. 

You have to get the biggest pot you can find. 

You can see how big this pot is, especially when you see Nine next to it!

Pour water to a little more than half the capacity of this gigantic pot. 
Put on the degreased pallet and the shanks. 

Heat the pot over high heat (given the quantity, don’t hesitate to heat well!). With a skimmer, remove the foam that forms on the surface. 

Meanwhile, prepare the vegetables. Cut and worm the leeks. Cut to separate the white from the leek tops. Tie the whites together and the tops together also. 

Peel carrots and turnips. 

After one hour, add the whole kale. There is no need to cut it.

But also carrots…


And the leek tops, but not the whites!

Prick an onion with two cloves. 

And add it to the broth. 

Close and let cook on the fire for two hours (before adding the bags of farz).

During this time, prepare the lipig which takes about an hour. Peel and chop onions. 

Put the butter in a large frying pan (we cooked the lipig in a wok, which proved to be very convenient). Cook it on low heat to melt it perfectly. 

Add the onions. 

And let it cook gently, scraping the bottom regularly to prevent the onions from sticking. 

The onions will slowly but surely caramelize. 

To the point of giving the famous lipig. You can’t necessarily see it, but it’s fat as it should be!

When the lipig is almost finished, remove the “eyes” of fat in the broth. It may seem surprising to remove the fat on one side and put a lot of butter on the other, but we must not forget that we are going to drink the broth! And it’s more pleasant to drink a fat-free liquid anyway! However, it is true that we will make up for generously with butter on the farz!

You can see that you can remove a lot of fat from the surface of the broth. Three glasses were removed.

Now prepare the farz. On the one hand, the black flour.
Put buckwheat flour and wheat flour in a bowl. Add the egg. and mix a little. 

Put the lard in a bowl and add the hot broth. Stir to melt the lard. 

Add the broth to the flour.

Then beat with a hand whisk. Add salt and milk. 

Pour the dough into a stuffing bag.

Tie the bag well and put it in the broth. 

Along with the bag, add the leek whites. 

Do the same thing with the white flour and proceed like a classic pancake batter. 

Add the Morteaux sausage. 

Let cook for two more hours… 
One hour before serving the “kig ha farz” add the peeled, uncut potatoes. The kig ha farz cooks for another hour with the potatoes (just to be clear!).

To serve, pour the broth into a tureen. You can see that the broth has taken on a nice color and that it is almost not greasy!

It is usually served with bread crumbs (just baked). 

And then you can start enjoying your meal! In starting with one or two bowls of broth… 

Then we return in the heart of the subject with the farz. Just remove the bags and take out the farz carefully.

Then cut them into slices. 

Both are equally delicious. 

Reheat the lipig. 

And take out the meat that we will cut before serving (it is cut with a spoon!). 

Take the vegetables out of the pot, making sure not to burn yourself as it is very hot. 

All that’s left is to take a little of everything on your plate…

And don’t forget to serve yourself a generous helping of hot lipig with caramelized onions. 

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