Red Ochre is an Australian company that makes delicious foods from native produce, bottles and packs it to sell to the public.
We are proud to have such a wonderful range of their products for sample and sale.
On this page you will find some of their products and some delicious ways to use them.
RED OCHRE WILD LIME CHILLI MARMALADE
Wild lime and chilli glaze for fish:
100ml fish stock (good fish stock reduced by 9/10ths)
250gm RED OCHRE WILD LIME CHILLI MARMALADE
Simply pour boiling fish stock into the marmalade and stir well to incorporate. Serve over barely cooked fish.
Spiced chicken breasts with wild lime chilli marmalade glaze:
5gm ground cumin seed
5 gm salt
5gm ground coriander seed
5gm ground white pepper
150ml chicken stock
4 chicken breasts
120gm RED OCHRE WILD LIME AND CHILLI MARMALADE
Preheat oven to 200oC
Mix spices together and press the chicken breasts evenly into the mix coating both sides.
Melt butter, add chicken and lightly brown. Place on greased shallow baking dish.
Add chicken stock. Baste chicken with wild lime and chilli marmalade.
Repeat twice through cooking process. Cook for 15 mins.
Mix remaining marmalade with pan juices. Serve with choy sum (Asian greens) and the sauce.
RED OCHRE SWEET LEMON MYRTLE CHILLI SAUCE.
Serve over cooked fish, garnish with coriander.
RED OCHRE LEMON ASPEN and MACADAMIA DRESSING.
Baste fish with dressing during baking or heat and serve as a sauce with fish fillets, oysters and shellfish.
RED OCHRE BUSH TOMATO SALSA.
Bush tomato marinade for meat:
10gm Chilli Soya Paste
10gm chopped garlic
1/4 bunch chopped coriander
100ml RED OCHRE BUSH TOMATO SALSA.
20ml sweet soya sauce
20ml vegetable oil
Mix all ingredients together. Stand for 10 mins. Add meat and stand for 1 hour.
Brown meat in pan, then bake in moderate oven.
Bush tomato salsa marinade for game meat:
500ml olive oil
100gm RED OCHRE BUSH TOMATO SALSA.
1 tbls soy sauce
Mix all ingredients together. Add game meat and stand for at least 1 hour.
Bake in moderate oven.
RED OCHRE PEPPER LEAF MUSTARD.
Pepper leaf mustard glaze for game meat:
200ml red wine
2tbls RED OCHRE PEPPER LEAF MUSTARD
400ml beef stock
Simmer red wine and mustard until thick. Add stock and reduce to almost half while
skimming frequently. Serve over char-grilled rare to medium-rare game meat.
Chicken with pepper leaf mustard seasoning:
1/2 med onion finely chopped
2 cloves garlic finely chopped
7 sage leaves chopped
1 dessertspoon butter
2 cups fresh white breadcrumbs
1 tbl RED OCHRE PEPPER LEAF MUSTARD
1 size 18-20 chicken
Saute onion, garlic, and sage in butter until golden brown.
Mix in breadcrumbs and whole egg. Season.
Preheat oven to 220oC.
Add mustard and mix well.Dry cavity of chicken and fill with seasoning mix.
Rub chicken with olive oil and cracked pepper.
Place in greased baking dish in 1 cm of water and bake for approx, 60 mins.
RED OCHRE BUSH TOMATO CHILLI JAM.
Bush tomato chilli jam marinade for meat:
50mls olive oil
splash sesame oil
100gm RED OCHRE BUSH TOMATO CHILLI JAM.
splash soy sauce
Mix together all ingredients. Add meat and stand for 1 hour.
Grill to medium-rare.
Stir fry vegetables with bush tomato chilli jam:
10gm ginger thinly sliced
10gm garlic puree
Spanish onion thinly sliced
100g snow peas
bunch bok choy
1/4 bunch coriander
100gm RED OCHRE BUSH TOMATO CHILLI JAM
splash sesame oil
100gm bean shoots
splash sweet soya sauce.
1 carrot sliced
Combine oils and lightly colour ginger, garlic, chillies and onion.
Add remaining vegetables and cook lightly.
Stir through chilli jam and sweet soya sauce. Serve garnished with coriander.
Cooked noodles maybe added.
3 kg quondongs
1 tbls salt
1 kg sugar
1 litre vinegar
1/2 tsp cayenne pepper
1 tbls ground ginger
Boil all ingredients together for three hours.
Vitamize until smooth. Boil and seal.
2 cups quondongs
1 cup sugar
1.2 litres water
1/4 cup arrowroot or potato flour
short crust pastry
Simmer Quondongs, water and sugar for 10 mins.
Remove fruit and thicken syrup with starch mixed in a little water.
Return the fruit to the sauce and cool.
Line pie disk with pastry, fill with Quondong mix and top with pastry lid.
Bake at 190o c for 45 mins.
Soak Quondongs for 15 mins in apple or pear juice or for sweeter finish in juice concentrate.
A dash of orange liqueur can also be added.
Bring the softened Quondongs to the boil and gently poach for no longer than 5 mins.
Refrigerate overnight before use to enhance the flavour.
To dry Quondongs simply cut the flesh around the circumference and then remove the stone.
place the halved fruits on trays and leave in a warm, dry , sunny place for five to seven days.