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Kig ha Farz (Meat with Stuffing)

Kig ha Farz (Meat with Stuffing) is a traditional French recipe (from Brittany) for a classic dish of poached mackerel meat blended with mustard, cream, shallot, tarragon, curry and chilli pepper and the poaching liquid packed into ramekins, chilled and served. The full recipe is presented here and I hope you enjoy this classic French version of: Meat with Stuffing (Kig ha Farz).

prep time

60 minutes

cook time

120 minutes

Total Time:

180 minutes

Serves:

6

Rating:

Tags : Pork RecipesVegetable RecipesFrench RecipesBreton Recipes

This is a traditional Breton recipe from Finistère. The Breton name literally translates to 'meat with stuffing'. Though in fact it's a dish of a buckwheat dumpling stewed with meat and vegetables. This basic dish has made a major comeback and is now featured on many restaurant menus. In origins, however, it was the dish that the farmer prepared on Sunday morning so it simmer slowly on the stove or in the fireplace whislt the family attended Sunday mass.

Ingredients:

For the buckwheat dumpling:
500h Buckwheat flour 500 g
4 Eggs
500ml Milk
250l single cream
pinch of Salt

For the meats:
250g Half-salted pork shank
1.5kg Half-salted pork shoulder
1 piece Half-salted belly bacon (about 150g)
3 Smoked sausages

For the vegetables:
1/2 Cabbage
6 Carrots
3 Turnips
2 Potatoes
2 Onions
4 cloves

Method:

Combine the pork shank, shoulder and bacon in a large stewpot. Cover with cold water, then take one onion, peel and stud with the cloves. Add this to the pot. Bring to a boil, reduce to a simmer and keep the mixture simmering (do not boil).

Meanwhile prepare the farz. Sift the buckwheat flour into a bowl. Add the eggs, milk and cream. Mix well then take a piece of cheeseclot, double this up, scald in boiling water and dust the inner side with flour. Sit this in a bowl then pour in the batter Close the cloth to hold in the batter and tie securely. Add to the stock pot with the meats. Leave to simmer for 1 hour.

If your stewpot is large enough, peel and chop the vegetables then add to the pot (otherwise cook separately in meat stock).

Now add the raw sausages to the main pot and cook for 30 minutes (or a total of 2 hours cooking after adding the farz).

At the end of cooking remove the meats and the fars from the stewpot. Kneat the bag containing the fars, until it and crumble to resemble semolina. Slice the meat and arrange on a serving dish with the crumbled farz and vegetables.

Pour over a little of the stock and serve.