Hard to believe isn’t it? Healthy food available at the local Show! Well we’re witnesses that it really happened… at the 2016 Sunshine Coast Agricultural Show held in Nambour we provided healthy food!
I was invited to be a presenter in the Heritage Stage area over the 3 days the Show was held for in June. I decided to cook up my new creation… No Nasties Golden Chicken Nuggets with Tomato Sauce! I knew the event would attract a lot of families with kids, and I know how much kids enjoy chicken nuggets, so to provide a healthy alternative to the nasty regular varieties was a privilege.
I hosted 3 x 30min cooking demonstrations and had a great time showing show-goers how to make and cook up this really easy and healthy recipe. I received terrific feedback from so many people and gave out free recipe cards so everyone could make the recipe at home.
In keeping with the theme of the event I wanted to really focus on using local quality agriculture. I used Walker Farm Foods pastured chicken breast and thigh fillets, plus produce supplied by Sunshine Organics.
Because it’s such a popular and tasty recipe I’d love to share it with you guys too! So here it is, my new chicken nuggets recipe, enjoy!
GOLDEN CHICKEN NUGGETS WITH TOMATO SAUCE
NUGGETS – makes 6 large
250g free-range chicken mince (I used breast and thigh fillets food processed to become ‘mince’)
1/2 tsp garlic powder
1/4 cup coconut flour
Himalayan salt, pepper to taste
1 tbsp coconut oil, organic olive oil or rendered animal fat to cook in
- In a container add mince and garlic and with either plastic gloves on or using a large spoon mix it all together so they’re combined thoroughly
- In a large, flat container add the flours. Stir to combine then pick up about a tablespoon of the chicken mince mixture, shape with your hands then place in the flour mix and turn to evenly coat. Shake off excess flour. Repeat with remaining mince mixture
- Heat a small amount of oil in a non-stick fry pan on the stove at medium-high temp
- Place nuggets in the pan, turning each over once one side is coated with oil, so the other side is coated. If the pan isn’t completely flat with a raise in the centre, that’s ok. As long as each side of each nugget is coated with some oil they’ll cook fine in the centre without the majority of oil touching them. Too much oil under the nuggets can prevent the surface crisping up and cause them to become soggy, so a dry-ish area on the pan is ideal!
- The nuggets won’t take long to cook through. Once cooked place them on a plate to serve, or paper towel for a minute or so if they’re too oily
1 brown onion, finely diced
1 organic tomato, finely diced
1/2 cup organic tomato paste
1 tsp smoked paprika powder
2 tbsp bone broth (free e-book avail. here)
2 tbsp raw honey
Himalayan salt, pepper to taste
Oil/fat to cook onion in
- Place the oil and onion into a medium saucepan on the stove at low-medium temp and cook until onion is translucent
- Add in the remaining ingredients and let simmer until it reduces to desired consistency
- Allow the sauce to cool then use a stick blender (or pour into regular blender) to blitz and remove some or all of the onion and tomato chunks
- Serve alongside nuggets in a dipping bowl or pour into a container to store in the fridge. This recipe makes a lot more sauce than needed for the 6 nuggets, so you can freeze batches of it so you always have some to thaw and use.
I’ve had parents of conventional-foods-eating kids tell me their kids LOVE these nuggets and would definitely eat them often. That makes me happy!
I hope you and your kids enjoy and benefit from them too 🙂
Thanks for reading, and I might see you at next year’s Show for more cooking and food fun!
5 Things I’m Grateful For:
- Finally being almost over the bad ass cold I had all week
- Being able to cook for people and teach them healthy recipes
- Getting 1hour sunshine today, it felt so good
- Sitting by the fire outside in the courtyard during Winter
- Aloe vera tissues lol