[Sca-cooks] Totally OOP: looking for recipes with Marmite ...

[James Prescott]

At 12:54 -0700 2004-09-24, Christiane wrote:
> OK, the talk of beets and grits made me hungry, and I had brought no lunch. There are leftover bagels in the kitchen from breakfast; so I toast one and pull the Marmite jar out of the desk drawer.
> 
> There,  I've said it: I am a Yank who loves Marmite. And it wasn't like I was raised on the stuff; didn't have a bite of it until 4 years ago, some British coworkers persuaded me to try it, promptly loved it.
> 
> So what can you do with the stuff, except put it on buttered toast? Any of the Aussies who are on the list have any suggestions? That is, if any of them like or use Marmite at all ... I've heard tales of it used in soup stock, but how much?
> 
> Gianotta


All of the following applies equally to Vegemite (the more Australian
version of Marmite).


Soup or stew or stir fry or stuffing for e.g. green peppers.  "To taste".
For a four person stew I'd start with a heaping teaspoon for a moderate 
'bang'.  Start with half that if you're nervous, stir well, then taste.  
There's a lot of salt in Marmite and Vegemite, so cut back or eliminate 
the salt that you might otherwise add.  Add the Marmite, taste, and only
add salt if necessary.

Think of it, if you wish, as a vegetarian 'Oxo' substitute.  It can 
also be used with appropriate quantity modification where you might 
use Soya sauce, or as a non-hot variation on Worcestershire sauce.

A heaping quarter teaspoon added to a four-egg omelette.


Modifications to the toast theme:

Great on fresh sourdough bread with butter.  Half a plate of
Marmite rounds, half a plate of Brie rounds.  Heaven.

For added 'zap', bread, butter, thin layer of Marmite, nasturtium 
leaves (peppery taste).

Some (me) like it on peanut butter on bread.

It can be spread directly on pancakes or French toast for a low-sugar
breakfast.


Thorvald