I think we can all agree that marmite and vegemite can be considered an acquired taste. Personally, I love a thin smear of marmite on a piece of buttered toast, so pungent that it makes my tongue tingle. But love it or hate it, there are still plenty of ways to use this sticky paste in the kitchen.
• Dark Sticky Lamb Stew from Jamie Oliver - A generous spoonful of marmite gives this stew some heft.
• Marmite Chicken from Pig Pig's Corner - Deep-fried chicken in a sticky marmite sauce? Um...yes, please.
• Vegemite Caramel Pots with Chocolate Ganache from The Island of Dr. Gateau - Salty sweet is a combination I will always love.
• Black Pepper and Marmite Boule from Roti n Rice - Marmite gives this round of bread a true malty undertone.
• Marmite Prawns from Babe in the City - More sticky sauces with marmite. Keep 'em coming.
• Vegemite Lamb and Black Beans with Mushroom Soup from Fork Spoon Knife - So much savory umami goodness in one dish.
• Cheese and Vegemite Scrolls from Xesla Research Organization - These vegemite-a-licious dinner rolls are calling my name.
How do you cook with marmite or vegemite?
Related: Denmark Bans Marmite: Food News
(Images: David Loftus/Jamie Oliver and Ann of Pig Pig's Corner)
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definitely an acquired taste. I still can't get into it!
I learned to like vegemite after recreating Mark's smoked chicken deep dish pizza from an episode of Top Chef. Unfortunately, the recipe on Bravo is incomplete. http://recipes-stage.bravotv.com/top_chef/season_4/episode_1_1/pizza_with_chicken_zucchini.php
I craved marmite during the first three months of my pregnancy-- said to be good source of folic acid!
I stir a spoonful into veggie broth!
God Jamie Oliver! I wish I lived in a country were it was "dead cheap" to buy and eat lamb stew! Nevertheless, I will still go about creating that recipe, because he does a great job of giving British food a good name.
I just wish Marmite wasn't so expensive here in the states. I literally just bought a 125g pot of it yesterday in the import section of my supermarket and it cost eight dollars. Last night's dinner was good though. Chicken salad sandwich with Marmite toast, cucumbers, and rocket lettuce.
@ Herms - you can get Marmite for much cheaper online at marmitepantry.com
Here is a delicious South African recipe for a Marmite Tart that I love to make:
http://www.veggiedelish.com/marmite-tart/
i grew up eating and loving marmite. i love it with cheese on toast, but also like to stir it in with some ground turkey and veggies to make a delicious bolognese or a base for shepherds pie. gives it a nice beefy flavor without any beef.
@Ambitious -- try mixing a tiny bit (dip the tip of the knife) of Marmite into some butter (1 or 2 TBS) before you spread it on your bread or toast. This seems to be the easiest way to start enjoying Marmite, it makes the butter deeper and more savory.
From there you might want to increase the amount of Marmite you mix in. I think spreading Marmite directly on toast is too intense for those who didn't grow up on it but anyone who likes savory, salty, umami flavors finds it easy to enjoy the butter/Marmite mixture on toast.
My Mum always used Vegemite when she didn't have any stock cubes- just chuck a tablespoon in. This was most common in bolognese type dishes. My brother hates Vegemite so I was never allowed to tell him it was in his dinner- and he was none the wiser!
For anyone looking for a meatier option, Bovril is my guilty pleasure. You can use it in exactly the same way as marmite, and it gives a rich beef taste. I even have it for breakfast spread on buttered toast.
Marmite and Vegemite taste very different. Marmite has a really nice salty, malty, beefy taste, whereas, Vegemite has a weird aftertaste almost "chemical". Use Marmite with these recipes - don't use the vastly inferior antipodean version!