Macadamia Satay Sauce

2 large dried red chillies, finely chopped, seeds and all

20 ml white vinegar

20 ml macadamia nut oil

2 clove crushed garlic

80g macadamia nuts

20 ml light soy sauce

20 ml kecap manis

20 g palm sugar

250 ml tinned coconut CREAM

1 g lemon myrtle ground

2 g ground bush tomato

Salt flakes

Roast macadamia in oven for 10 mins at mod heat.

Place the chilli in bowl, splash over the vinegar and leave it to soak for 15 minutes. Preheat a small heavy-based saute or frying pan over medium heat. Add the oil and when it is hot, add the garlic and saute it until softened, then add the chilli and vinegar mix and fry for a few seconds, stirring. Add all other ingredients, reduce the heat to low and gently simmer, stirring occasionally, for about 10–15 minutes until the nuts suck up the coconut cream and the sauce becomes thick.

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