Today I made chicken nuggets (baked chicken balls) for the family:
- about 250gms of free range chicken mice
- 2-3 tablespoons of fresh herbs (I used a mixture of parsley, chives and basil from the garden-but what you have is fine)
- the zest of one lemon
- 3 tablespoons of natural yogurt ( or enough to thinly coat all the balls)
- a mixture of wholemeal breadcrumbs and sesame seeds to coat
- Mix chicken, herbs, and lemon until combined
- Roll into balls (about 1 big teaspoon per ball)
- coat balls with yogurt and then a mixture of breadcrumbs and sesame seeds
- put balls on a tray or in mini muffin tin and bake for about 20-25 mins (or until they start to brown)
* You could easily fry these on the stove and they would probably be juicier. I just find with a little one at my feet, its easier just to put things in the oven and walk away from the kitchen.
*You can also use yogurt, crumbs and sesame seeds to coat cut up chicken to make nuggets, baking them in the oven.
I served this with homemade sweet potato, regular potato, pumpkin and beetroot (from the Garden) chips and peas and corn. I also served it with some homemade fermented tomato relish.
A few things I did along the way to reduce food waste:
-I made my own breadcrumbs out of good wholemeal bread that was going stale in the fridge. I simply dried it completely out in the oven and then whizzed it in the food processor until it was crumbs.
-I saved the seeds of the pumpkin and roasted them for about 10 minutes with good quality sea salt and a bit of oil for an afternoon snack: Yum! (another option is to compost them, and once you spread the compost you will quickly have lots of pumpkin plants sprouting)
-I roasted all my pumpkin (more then what was just needed for dinner) to make a soup the next day (otherwise I find my pumpkin going moldy very quickly)
-Of course I used herbs and veges out of the garden where I could