Category

Most people are familiar with Sandalwood incense sticks, oils, skincare products but have never try the beautiful nuts that this tree offers. The Sandalwood tree, Santalum spicatum is a native to Australia and has been eaten as a bushtucker food by the Aboriginal people for centuries.

Thai inspired with fresh coriander & ginger, but definately Australian with Sandalwood roasted nuts.

 800g Free-range minced chicken
 125gm cream cheese
 1/2 cup approx roughly chopped roasted Sandalwood nuts
 1/2 cup loosely packed chopped fresh coriander
 1 good-sized tablespoon of grated fresh ginger

1

Mix all ingredients together to form balls the size of a large walnut

2

Chill in the fridge for approx 1/2 hour

3

Add oil to a pan, when hot, cook chicken balls in batches

4

Put the cooked chicken balls in non stick paper and into a warm oven to keep hot

5

Arrange the chicken balls onto a dish and pour the sauce over

6

Serve with Coconut Rice

Sauce
7

1/2 cup finely chopped red onion
1 desertspoon OutbackChef Yellow Curry
1 tablespoon of grated fresh ginger
1 desertspoon of Sweet Chilli sauce
1 cup water, approx

Method
Stir fry the onion in a little oil until transparent Add curry, water, ginger and Sweet Chilli Sauce

Ingredients

 800g Free-range minced chicken
 125gm cream cheese
 1/2 cup approx roughly chopped roasted Sandalwood nuts
 1/2 cup loosely packed chopped fresh coriander
 1 good-sized tablespoon of grated fresh ginger

Directions

1

Mix all ingredients together to form balls the size of a large walnut

2

Chill in the fridge for approx 1/2 hour

3

Add oil to a pan, when hot, cook chicken balls in batches

4

Put the cooked chicken balls in non stick paper and into a warm oven to keep hot

5

Arrange the chicken balls onto a dish and pour the sauce over

6

Serve with Coconut Rice

Sauce
7

1/2 cup finely chopped red onion
1 desertspoon OutbackChef Yellow Curry
1 tablespoon of grated fresh ginger
1 desertspoon of Sweet Chilli sauce
1 cup water, approx

Method
Stir fry the onion in a little oil until transparent Add curry, water, ginger and Sweet Chilli Sauce

Sandalwood, Ginger & Chicken Balls