Ingredients with Measurements:
- 1 lb buckwheat flour
- 1 lb wheat flour
- 1 lb grated carrots
- 1 lb chopped onions
- 1 lb chopped leeks
- 1 lb chopped celery
- 1 lb diced potatoes
- 1 lb sliced mushrooms
- 1 lb sausage, sliced
- 1 stick butter
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp sage
- 1 bay leaf
- 4 quarts water
Special equipment needed:
- Cheesecloth
- Large pot
- Mixing bowl
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a mixing bowl, combine the buckwheat flour, wheat flour, salt, black pepper, thyme, rosemary, and sage.
2. Gradually add water to the mixture, stirring with a wooden spoon until it forms a thick batter.
3. Add the grated carrots, chopped onions, chopped leeks, chopped celery, and diced potatoes to the batter and mix well.
4. Place the mixture in a cheesecloth and tie it tightly.
5. In a large pot, bring 4 quarts of water to a boil.
6. Add the cheesecloth bundle to the pot and let it simmer for 2 hours.
7. In a skillet, melt the butter and sauté the sliced mushrooms and sausage until browned.
8. Remove the cheesecloth bundle from the pot and cut it into slices.
9. Serve the Kig Ha Farz with the sausage and mushroom mixture on top.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 30 minutes
5. Temperature:
Simmer on low heat for 2 hours.
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 60g
Protein: 14g
Substitutions for ingredients:
- Buckwheat flour can be substituted with all-purpose flour.
- Sausage can be substituted with bacon or ham.
- Mushrooms can be substituted with any other vegetables.
Variations:
- Add cooked chicken or beef to the sausage and mushroom mixture.
- Add cheese to the Kig Ha Farz before serving.
Tips and tricks:
- Make sure to tie the cheesecloth bundle tightly to prevent the batter from falling apart.
- Stir the Kig Ha Farz occasionally while it simmers to prevent it from sticking to the pot.
Storage instructions:
Store the Kig Ha Farz and sausage and mushroom mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Kig Ha Farz in a pot of boiling water for 10 minutes. Reheat the sausage and mushroom mixture in a skillet over medium heat.
Presentation ideas:
Serve the Kig Ha Farz on a platter with the sausage and mushroom mixture on top. Garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley, thyme, or rosemary.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or crusty bread.
Troubleshooting advice:
If the Kig Ha Farz is too dry, add more water to the batter. If it is too wet, add more flour.
Food safety advice:
Make sure to cook the Kig Ha Farz thoroughly to prevent foodborne illness.
Food history:
Kig Ha Farz is a traditional Breton dish made with a mixture of flour, vegetables, and meat. It is typically served with a meaty sauce or gravy.
Flavor profiles:
The Kig Ha Farz has a savory and earthy flavor, while the sausage and mushroom mixture adds a rich and meaty taste.
Serving suggestions:
Serve the Kig Ha Farz family-style on a large platter, allowing everyone to serve themselves.
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Region: Breton