Ingredients with Measurements:
- 1 pound of pork shoulder, cut into small cubes
- 1 cup of buckwheat flour
- 1 cup of wheat flour
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 4 cups of water
Special equipment needed:
- Cheesecloth
- Cooking twine
Step-by-step instructions:
1. In a large mixing bowl, combine the buckwheat flour, wheat flour, salt, and black pepper. Mix well.
2. Gradually add water to the flour mixture, stirring constantly, until a thick batter forms.
3. Place the batter in a cheesecloth and tie it up with cooking twine, forming a tight bundle.
4. In a large pot, bring 4 cups of water to a boil. Add the bundle of batter to the pot and simmer for 1 hour.
5. In a skillet, melt the butter and olive oil over medium heat. Add the chopped onion and sliced bell peppers. Cook until the vegetables are caramelized and tender, about 10-15 minutes.
6. Add the cubed pork shoulder to the skillet and cook until browned on all sides, about 5-7 minutes.
7. Remove the bundle of batter from the pot and cut it into slices.
8. Serve the slices of Kig Ha Farz with the caramelized onions and peppers on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Simmer the Kig Ha Farz in boiling water.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 19g
- Carbohydrates: 44g
- Protein: 24g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Buckwheat flour can be substituted with cornmeal or rye flour.
- Wheat flour can be substituted with all-purpose flour or gluten-free flour.
Variations:
- Add diced carrots and celery to the skillet for extra flavor and nutrition.
- Top the Kig Ha Farz with a fried egg for a breakfast twist.
Tips and tricks:
- Make sure to tie the cheesecloth tightly to prevent the batter from falling apart in the pot.
- Use a non-stick skillet to prevent the vegetables from sticking to the pan.
- Add a splash of vinegar to the skillet while caramelizing the onions and peppers for extra tanginess.
Storage instructions:
- Store leftover Kig Ha Farz and caramelized onions and peppers separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Kig Ha Farz in simmering water for 10-15 minutes until heated through.
- Reheat the caramelized onions and peppers in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the Kig Ha Farz and caramelized onions and peppers on a large platter for a family-style meal.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted root vegetables
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the batter falls apart in the pot, try tying the cheesecloth tighter or using a smaller bundle of batter.
Food safety advice:
- Make sure to cook the pork shoulder to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kig Ha Farz is a traditional Breton dish that dates back to the 18th century. It was originally made with buckwheat flour and served with a variety of meats and vegetables.
Flavor profiles:
- Kig Ha Farz has a hearty, earthy flavor from the buckwheat flour and a savory flavor from the pork shoulder. The caramelized onions and peppers add a sweet and tangy flavor.
Serving suggestions:
- Serve the Kig Ha Farz and caramelized onions and peppers as a main course for dinner or brunch.
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Region: Breton