N: “Yes, I make this recipe quite often for my children, for friends, for family. <\/i><\/div>\n
B: “For those of you who don’t know what it means, can you translate kig ha farz for us?”<\/b><\/i><\/div>\n
N:<\/b> “It means meat with far and far actually comes from flour.”<\/i><\/div>\n
B: “Are there different ways to prepare kig ha farz?<\/b><\/i><\/div>\n
N:<\/b>“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 L\u00e9on. 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.”<\/i><\/div>\n

\nB: “And you, besides, you’ve been making<\/b>
\n<\/i>
\n pancakes for as long as you can remember?”<\/b>
\n<\/i><\/div>\n
N:<\/b> “I was born into pancakes! I have a good command of pancakes. My grandmother<\/i> 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.”<\/i><\/div>\n
B: “What did you like about the idea of putting kig ha farz on my site?”<\/b><\/i><\/div>\n
N<\/b>: “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.”<\/i><\/div>\n
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).<\/b><\/i><\/div>\n
N<\/b>And 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!”<\/i>
\n
\n<\/i><\/div>\n
Kig ha farz recipe for 10 to 12 people:<\/h2>\n
<\/div>\n
-2 beef shanks of 900g each<\/span><\/b><\/div>\n
-1 pallet of semi-salted pork of 1400g<\/span><\/b><\/div>\n
-1 400g Morteaux sausage<\/span><\/b><\/div>\n
-6 leeks<\/span><\/b><\/div>\n
-12 carrots<\/span><\/b><\/div>\n
-1 white cabbage<\/span><\/b><\/div>\n
-10 turnips<\/span><\/b><\/div>\n
-1 onion pricked with 2 cloves<\/span><\/b>
\n-1 level tablespoon of coarse salt<\/span><\/b><\/div>\n
<\/span><\/b><\/div>\n
Lipig: (you can use less onions, but it’s terribly delicious like this!)<\/span><\/b><\/div>\n
-12 onions<\/span><\/b><\/div>\n
-300g of semi-salted butter<\/span><\/b><\/div>\n
-1 teaspoon of salt<\/span><\/b><\/div>\n
<\/span><\/b><\/div>\n
Far white:<\/span><\/b><\/div>\n
-250g of wheat flour<\/span><\/b><\/div>\n
-50g of sugar<\/span><\/b><\/div>\n
-4 eggs<\/span><\/b><\/div>\n
-250ml semi-skimmed milk<\/span><\/b><\/div>\n
-1\/2 teaspoon salt<\/span><\/b><\/div>\n
<\/span><\/b><\/div>\n
Far black:<\/span><\/b><\/div>\n
-335g buckwheat flour<\/span><\/b><\/div>\n
-20g of wheat flour<\/span><\/b><\/div>\n
-1 egg<\/span><\/b><\/div>\n
-100g of lard<\/span><\/b><\/div>\n
-300ml of cooking broth<\/span><\/b><\/div>\n
-250ml semi-skimmed milk<\/span><\/b><\/div>\n
-1\/2 teaspoon salt<\/span><\/b><\/div>\n
<\/div>\n
Instructions:<\/h2>\n
\nStart 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 Finist\u00e8re north. Sand carrots, beautiful onions, inimitable potatoes…<\/i>
\n
\n<\/i><\/p>\n
<\/i><\/a><\/div>\n

\n<\/i><\/p>\n
For the meat, you must also choose the best. Here we see the Morteaux sausage, the beef shanks and the pork shoulder.<\/i><\/div>\n <\/i><\/div>\n<\/i><\/a><\/div>\n

\n<\/i><\/p>\n
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. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nYou have to get the biggest pot you can find. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nYou can see how big this pot is, especially when you see Nine next to it!<\/i><\/div>\n <\/i><\/div>\n<\/i><\/a><\/div>\n
<\/i><\/div>\n
Pour water to a little more than half the capacity of this gigantic pot. <\/i><\/div>\nPut on the degreased pallet and the shanks. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nHeat 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. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nMeanwhile, 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. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nPeel carrots and turnips. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nAfter one hour, add the whole kale. There is no need to cut it.<\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nBut also carrots…<\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nTurnips…<\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nAnd the leek tops, but not the whites!<\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nPrick an onion with two cloves. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nAnd add it to the broth. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nClose and let cook on the fire for two hours (before adding the bags of farz).<\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nDuring this time, prepare the lipig which takes about an hour. Peel and chop onions. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nPut 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. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nAdd the onions. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nAnd let it cook gently, scraping the bottom regularly to prevent the onions from sticking. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nThe onions will slowly but surely caramelize. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nTo the point of giving the famous lipig. You can’t necessarily see it, but it’s fat as it should be!<\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nWhen 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!<\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nYou can see that you can remove a lot of fat from the surface of the broth. Three glasses were removed.<\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\n
Now prepare the farz. On the one hand, the black flour.<\/i><\/div>\nPut buckwheat flour and wheat flour in a bowl. Add the egg. and mix a little. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nPut the lard in a bowl and add the hot broth. Stir to melt the lard. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nAdd the broth to the flour.<\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nThen beat with a hand whisk. Add salt and milk. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nPour the dough into a stuffing bag.<\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nTie the bag well and put it in the broth. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nAlong with the bag, add the leek whites. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nDo the same thing with the white flour and proceed like a classic pancake batter. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nAdd the Morteaux sausage. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\n
Let cook for two more hours… <\/i><\/div>\nOne 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!).<\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n

\n<\/i><\/p>\n
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!<\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nIt is usually served with bread crumbs (just baked). <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nAnd then you can start enjoying your meal! In starting with one or two bowls of broth… <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nThen we return in the heart of the subject with the farz. Just remove the bags and take out the farz carefully.<\/i><\/div>\n <\/i><\/div>\n<\/i><\/a><\/div>\n
<\/i><\/div>\nThen cut them into slices. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n

\n<\/i><\/p>\n
Both are equally delicious. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nReheat the lipig. <\/i><\/div>\n <\/i><\/div>\n<\/i><\/a><\/div>\n
<\/i><\/div>\nAnd take out the meat that we will cut before serving (it is cut with a spoon!). <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nTake the vegetables out of the pot, making sure not to burn yourself as it is very hot. <\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\nAll that’s left is to take a little of everything on your plate…<\/i><\/div>\n

\n<\/i><\/p>\n
<\/i><\/a><\/div>\n
<\/i><\/div>\n
And don’t forget to serve yourself a generous helping of hot lipig with caramelized onions. <\/i>
\n
\n<\/i><\/p>\n
<\/i><\/a><\/div>\n

\n<\/i><\/p>\n
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<\/div>
\n
$\"IMG$ <\/div>\n<\/div>\n
Kig Ha Farz<\/h2>\n
<\/div>\n\n
<\/div>\n
Here is the recipe for the famous \u201ckig ha farz\u201d, a monumental Breton dish, for about ten people. No more \u00a0of 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\u2026 Nine was kind enough to give me her recipe and publish it here for our pleasure. Even if it is not a\u00a0dish\u00a0that you can make too often at home, it is really nice to prepare with several people and to discuss while peeling the vegetables.\u00a0<\/span>
<\/div>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!<\/strong><\/span><\/div>\n
<\/div>\n