Ingredients with Measurements:
- 1 lb. buckwheat flour
- 1 lb. wheat flour
- 1 lb. cornmeal
- 1 lb. smoked ham hock
- 1 lb. pork shoulder
- 1 leek, chopped
- 1 cup grated cheese
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- Salt and pepper to taste
- Water
Special equipment needed:
- Cheesecloth
- Large pot
- Mixing bowl
- Strainer
- Serving dish
Step-by-step instructions:
1. In a mixing bowl, combine the buckwheat flour, wheat flour, and cornmeal. Add enough water to make a thick batter.
2. Place the ham hock and pork shoulder in a large pot and cover with water. Add the onion, carrots, celery, garlic, bay leaves, thyme, parsley, salt, and pepper. Bring to a boil and reduce heat to a simmer. Cook for 2 hours.
3. Remove the ham hock and pork shoulder from the pot and set aside to cool. Strain the broth and return it to the pot.
4. Add the batter to the broth and stir well. Tie the cheesecloth around the leek and place it in the pot. Cover and simmer for 1 hour.
5. Remove the cheesecloth and discard the leek. Shred the ham hock and pork shoulder and add it to the pot. Stir in the grated cheese and cook for an additional 10 minutes.
6. Serve hot in a large dish.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
5. Temperature:
Simmer on low heat.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Buckwheat flour can be substituted with all-purpose flour.
- Cornmeal can be substituted with polenta.
- Smoked ham hock can be substituted with smoked turkey leg.
- Pork shoulder can be substituted with beef chuck roast.
- Leek can be substituted with green onions.
Variations:
- Add chopped potatoes and turnips to the pot for a heartier meal.
- Use different types of cheese, such as cheddar or Gouda.
- Add chopped bacon for extra flavor.
Tips and tricks:
- Make sure the batter is thick enough to hold together.
- Tie the cheesecloth tightly around the leek to prevent it from falling apart.
- Shred the ham hock and pork shoulder into small pieces for easier eating.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a large dish with a ladle for guests to serve themselves.
Garnishes:
Sprinkle with chopped fresh parsley or chives.
Pairings:
Serve with a side of crusty bread and a green salad.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed broccoli
Troubleshooting advice:
- If the batter is too thin, add more flour.
- If the kig ha farz is too thick, add more broth.
Food safety advice:
- Make sure the ham hock and pork shoulder are fully cooked before adding them to the pot.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kig ha farz is a traditional Breton dish that originated in the 19th century. It was originally made with buckwheat flour and served with a variety of meats and vegetables.
Flavor profiles:
Kig ha farz is a hearty and savory dish with a rich broth, tender meat, and a cheesy flavor.
Serving suggestions:
Serve with a glass of red wine or a cold beer.
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Region: Breton