Kig ha Fars

Name: Kig ha Fars (Breton ‘Meat and Pudding’)
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: For 6
Cuisine: French
Ingredients: Carrots 6; Milk 250 ml; Wheat flour 250 g; Demi-sel (semi-salted) butter 65 g; White cabbage 1; Buckwheat flour 200 g; Salt, pepper; French shallots 4; Sultanas 1 handful; Salt pork 600 g; Bouquet garni 1; Eggs 2; Butter 250 g; Pork hocks 2; Onion studded with 4 cloves 1; Smoked streaky bacon 6 thick slices; Demi-sel (semi-salted) butter 100 g; Caster sugar 30 g; Leeks 3; Shin of beef 600 g

Breton ‘Meat and Pudding’

Preparation info

For
6

Difficulty
Medium
Ready in
4 hr

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Pot-au-Feu

Shin of beef 600 g
Salt pork 600 g
Smoked streaky bacon

Europe
France
Main course
Mediterranean

Method

Make a pot-au-feu by cooking all of the meats together, with the roughly chopped leeks, cabbage, onion and bouquet garni. Cook for 1 hour.
During this time prepare the fars: to make the buckwheat fars, dampen two cotton cloths, make a hollow in the middle of a mound of buckwheat flour, add the eggs, melted butter, milk and sultanas, mix it