Bao buns with smoky macadamia BBQ sauce and tangy macadamia dressing

This homemade BBQ sauce, with the added flavour of roasted macadamias, is a great topping to have on hand. If you’re a chilli fan, don’t hold back from adding as many as you like. The tangy macadamia dressing can also be used to dress crispy chopped salads - think green cabbage, cucumber, fresh mint, coriander leaves and chopped chilli.

Makes 1 ½ cups BBQ sauce

Makes ½ cup tangy macadamia dressing

Course Condiment

Ingredients

Macadamia BBQ sauce

2 tbsp red wine vinegar
1/2 cup coconut sugar
2 red chillies or to taste - finely chopped
1 tsp smoked paprika
1 tsp salt
400 g tomato passata
1/3 cup macadamia nuts roasted

Tangy macadamia dressing

2 tsp fish sauce
2 tbsp lime juice
2 tbsp coconut sugar
1/4 cup macadamia oil
2-3 drops sesame oil
5 macadamias roasted and finely chopped

Serving idea

Bao buns
Filling of choice such as roasted pork belly, pumpkin or tofu
Carrot shredded
Cabbage of choice
Red onion finely sliced
Mint leaves
Coriander leaves
Red chilli finely sliced

Instructions

Macadamia BBQ sauce

Combine all ingredients, except the macadamias, in a saucepan. Stir over medium heat to dissolve the sugar then bring to the boil, reduce heat and simmer for 15 minutes. Allow to cool for 10 minutes before pouring into a blender and adding the roasted macadamias. Blend to a smooth sauce. Allow to cool before placing in a container and storing covered in the fridge for up to 2 weeks.

Tangy macadamia dressing

Combine all ingredients, except the macadamias, in a small bowl and stir to combine. Stir in the macadamias when ready to serve.

Serving idea

Steam the bao buns and spread one half of the bun with 2 teaspoons of the BBQ sauce before filling with your choice of meat (roasted pork belly works a treat), or a vegetarian option such as tofu or roasted pumpkin. Top with shredded carrot, cabbage, red onion, herbs and chilli then drizzle over a teaspoon or so of the tangy dressing before folding together and serving.