We are always on the lookout for new ideas.
Ideas on how to make our products better and be the best farmers we can.
This week Kylie attended meetings run separately by the Department of Agriculture, Acorns and the Local Enterprise Office. We were also inspected by the local Health Inspector and we’re happy to say our chicken bone broth has passed with flying colours and will be available fresh soon.
It mightn't always feel like Spring, but the days are definitely getting longer (Hallelujah I hear you all chorus). With the longer days, our hens have begun laying more eggs and it’s just as well! We are selling out early at both of our markets in Cahir and Thurles.
More people are beginning to purchase our eggs from the farm gate and we love to show our customers how well our chickens live.
Although the days are getting longer, this week I could feel a cold coming on. You know the signs - headache, sniffles, tickle in the throat. So far we have all managed to avoid the flu and the rounds of colds going so I wanted to nip this one in the bud. Enter Vietnamese Pho…
I love Vietnamese food, especially Pho. Our chicken bone broth makes an amazing base for Pho and takes all the hard work out for you! It’s full of delicious flavours and age old remedies for keeping flus and colds at bay.
I made this quick version of Pho and went to bed very early. Ta-da! Feeling better already :)
Ingredients (serves 2)
2 Magners Farm eggs
1 pot of Magners Farm Chicken Bone Broth
1/2 onion chopped finely
2 slices of ginger sliced thinly
2-3 cloves of garlic sliced thinly
1 whole star anise
1 tablespoon of soy sauce (or use liquid aminos if going gluten free)
1 tablespoon fish sauce
Cook noodles according to packet instructions and drain
Pop your bone broth into a saucepan and bring to a gentle boil. Add in onion, ginger, garlic, chilli, spices and sauces. Simmer gently for 20 mins.
Gently add in your eggs. Poach in liquid until your liking.
Serve Pho, eggs over your noodles. Top with any herbs you might like - Coriander, Chives.