Kig Ha Farz, Breton stew with Buckwheat dumplings
Throw the mixed meats in it (with the exeption of the sausages). Throw the onion, garlic, bay leaves and thyme in the water. Cover, bring to a boil and simmer for 1 hour.
- For the black Farz
- 2 cups (250g) buckwheat flour1 egg15cl sour cream¼ cup butter (65g) (1/2 stick)20cl milk
- For the white farz
- 2 cups (250g) white flour2 eggs¼ cup (55 g) sugar2 tbsp (30g) butter25cl milk
- For the Pot-au-Feu
- 1 onion2 cloves1 garlic clove2 bay leaves3 sprigs of thyme3 lbs pork sausages3 lbs mixed meats (ie. pork shoulder, pork belly, corned beef)5 carrots2 leeks½ head of cabbage
- For the lipig
- 2 shallots1 ½ tbsp (40g) salted butter
- Fill half of a big stew pot (or Dutch-oven) with water. Throw the mixed meats in it (with the exeption of the sausages). Peel the onion, and poke it with the cloves. Throw the onion, garlic, bay leaves and thyme in the water. Cover, bring to a boil and simmer for 1 hour.
- Meanwhile, prepare the farz.
- For the black farz – Melt the butter in a small sauce pan. In a large bowl, whisk together the buckwheat flour, eggs, sour cream and melted butter. Slowly add in the milk while whisking, until you get a smooth, thick but “liquidy” batter. Pour the batter in the farz bag (or dish towel placed in a bowl), tie it up loosely (as the farz will swell up while cooking).
- For the white farz - Melt the butter in a small sauce pan. In a large bowl, whisk together the white flour, sugar, eggs, sour cream and melted butter. Slowly add in the milk while whisking, until you get a smooth, thick “liquidy” batter. Pour the batter into a second farz bag (or another dish towel placed in a bowl), tie it up loosely (as the white farz will also swell up while cooking).
- Place both farz bags and the pork sausage in the simmering broth and cook for two hours.After the 2 hours, peel the carrots, remove the green parts from the leeks, cut the cabbage in large wedges and place in the simmering broth for 45 minutes.
- While you wait, prepare the lipig – Peel and finely mince the shallots, and let them melt in a small sauce pan, over medium heat, with the butter and two ladles of hot broth. Stir once and a while, until you get a thick, creamy consistency.
- To serve, remove the farz bags from the broth. Cut the white farz into slices, and crumble the black farz into tiny dumplings. Remove the meats and veggies from the broth, and serve with the lipig.
For the black farz – Melt the butter in a small sauce pan. In a large bowl, whisk together the buckwheat flour, eggs, sour cream and melted butter.
Slowly add in the milk while whisking, until you get a smooth, thick but “liquidy” batter. Pour the batter in the farz bag (or dish towel placed in a bowl), tie it up loosely (as the farz will swell up while cookery).
For the white farz - Melt the butter in a small sauce pan. In a large bowl, whisk together the white flour, sugar, eggs, sour cream and melted butter.
Slowly add in the milk while whisking, until you get a smooth, thick “liquidy” batter. Pour the batter into a second farz bag (or another dish towel placed in a bowl), tie it up loosely (as the white farz will as well swell up while preparation).
Place both farz bags and the pork sausage in the simmering broth and cook for two hours.After the 2 hours, peel the carrots, remove the green parts from the leeks, cut the cabbage in large wedges and place in the simmering broth for 45 minutes. While you wait, prepare the lipig – Peel and finely mince the shallots, and let them melt in a small sauce pan, over medium heat, with the butter and two ladles of hot broth.
Stir once and a while, until you get a thick, creamy consistency. To serve, remove the farz bags from the broth.
Cut the white farz into slices, and crumble the black farz into tiny dumplings. Remove the meats and veggies from the broth, and serve with the lipig.
