Can you think of other ways to use MARMITE?.....?

Question

My mum used to smother potatoes with Marmite before roasting them, they were delicious!
Marmite butter for jacket potatoes.

Thanks for your feed back everybody, apart from those who hate Marmite who had other ideas for it's use. I don't think so!
May the best win.
HAPPY NEW YEAR.

Answer 1

http://www.marmite.co.uk/restaurant/menu.html

http://www.breakfastandbrunch.com/marmite.php

Answer 2

Ooh, those both sound lovely!
I use instead of stock cubes when making stews, casseroles or soups.
I also like a mug of hot water with a teaspoon of marmite stirred in.
Brilliant stuff!

Answer 3

just dissolve marmite in warm water and drink like a juice drink with cream crackers etc.

Answer 4

Spread it on hot buttered toast. (spread it thinly to start off with until you find your taste level with this treat!) Yum Yum.

Answer 5

I like it with my gravy or beef casserole by adding one teaspoon.

Answer 6

Yes, but I'd probably get a violation notice if I told you. By the way, it's spelt VEGEMITE.

Answer 7

Smear it round the cat-flap to keep other cats away. Pity we cant do the same for cold callers !!

Answer 8

Axle grease. Marmite is EVIL stuff. Yuck!

Answer 9

turn it into a drink / add an oxo

Answer 10

spread on bread then put cheese on top and toast

Answer 11

here's a few recipes for you good luck to you and i hope it find's it's way to your best answer



Crushed Roasted Tomatoes on Marmite Ciabatta





Ingredients
For 4 people

1 Ciabatta loaf
4 small vine tomato clusters
Sea salt & fresh black pepper
6 sprigs fresh basil
Olive oil
Garlic (optional)

Recipe
Pre-heat the oven to medium-hot. Lay the vine tomatoes in a roasting dish and drizzle with olive oil. Finely chop 2 sprigs of the basil, reserving 4 good sprigs for garnish, and sprinkle over the tomatoes. Season with plenty of salt and pepper and a pinch of sugar then roast for about 10-15 minutes.

While the tomatoes are cooking slice the Ciabatta loaf in half and then each half again lengthways making four portions. Toast the cut side of the Ciabatta and if using rub each piece with a clove of garlic. Spread the toast with a generous amount of Marmite

Remove the tomatoes from the oven and lift off the vine stems. Pile a cluster onto each warm Ciabatta and crush down gently with a fork so that the skins split and the tomato spreads a little over the toast. Garnish with the remaining sprigs of basil.




Red Pepper, Beansprout & Banana in a Marmite Bap





Ingredients
For 2 people

2 soft seeded baps
½ red pepper
50g fresh bean sprouts
2 small bananas
Marmite for spreading

Recipe
Slice open a freshly baked seeded bap and spread the base with Marmite. Now crush the bananas with a fork until they have the consistency of scrambled eggs and put a layer over the Marmite (you could sprinkle a little Muscavado sugar over the banana if you are feeling particularly wicked!).

Dice the red pepper and put it into a bowl with the bean sprouts, then sprinkle them with lemon juice and a drizzle of olive oil and mix them carefully by hand. Take a handful of the salad and press it onto the banana, close the lid and enjoy a healthy, tasty, nutritious delight.




Croustades of Seared Salmon & Marmite Mayo





Ingredients
For friends to munch

1 small French stick
2 tablespoons mayonnaise
1 teaspoon Marmite
250g fresh salmon fillet
black pepper
4 cherry tomatoes
handful rocket leaves
olive oil for brushing


Recipe
Mix together the mayonnaise and Marmite in a small bowl and keep ready. Slice the French bread into rounds about ½” thick and lightly toast on both sides. Take the salmon and cut into thin slices a little smaller than the toast rounds they are going to nestle on. Brush each side of the salmon with a little olive oil and sear on a griddle for a couple of minutes.
Take the toasted breads and spread each with a teaspoon of Marmite mayo then lay a piece of salmon on each. Top the salmon with a couple of rocket leaves, slices of cherry tomatoes and a good flourish of fresh black pepper. Lovely eaten warm but also delicious cold.




Spinach, Marmite & Mozzarella Muffins





Ingredients
Per person

1 English muffin
butter for spreading
Marmite
Handful of baby leaf spinach
50g Mozzarella, thinly sliced
freshly milled black pepper

Recipe
Pre-heat the grill to medium-high. Split and toast the muffins and spread each half with a little butter and then a good spread of Marmite. Divide the spinach into 2 and pile onto each muffin half. Next add the slices of Mozzarella on top and season well with fresh black pepper. Pop the stack back under the grill and cook for about 3-4 minutes or until the spinach has wilted and the Mozzarella is melting down the side. Serve immediately.


Deep Fried Eggs in Tomato Sauce on Marmite Toast





Ingredients
Serves 4

4 large free-range eggs
oil for deep-frying
salt and freshly ground black pepper
pinch cumin powder
4 slices good rustic bread
Marmite for spreading


For the fresh tomato sauce :
225g ripe tomatoes
30ml olive oil
1/2 small Spanish onion, finely chopped
1 clove garlic
1/4 of a chicken stock cube
15ml tomato puree
pinch cayenne pepper
good squeeze lemon juice
salt & freshly ground black pepper
15ml chopped parsley

Recipe
First make the fresh tomato sauce. Pour boiling water over the tomatoes in a bowl, leave for one minute to loosen the skins then drain and peel the tomatoes. Cut the tomatoes in half, squeeze out the seeds and dice the flesh finely. Heat 15ml olive oil in a saucepan and sauté the chopped onion and garlic until soft. Add the crumbled chicken stock, 65ml water, tomatoes and tomato puree and simmer for five minutes. Add the cayenne, lemon juice, salt and pepper and blend until smooth. Stir in the chopped parsley and the remaining olive oil & leave to one side.

Heat the frying oil until a cube of bread becomes brown and crisp in 60 seconds. Deep fry the eggs one at a time by breaking an egg into an oiled ladle and lower the ladle into the hot oil. As the oil begins to bubble around the egg, remove the ladle. Using a slotted spoon, gently roll the egg over once or twice to enfold the yolk in the
white. Cook for 50-55 seconds until the white is fluffy and golden and the yolk still soft. Remove the egg, drain on kitchen paper and keep warm in a low oven while cooking the remaining eggs.

Toast the bread and spread with Marmite. Re-heat the fresh tomato sauce and place each egg on a slice of Marmite toast on a warmed plate. Season with pepper and cumin. Cover each egg with 2-3 tablespoons of the fresh tomato sauce and serve immediately.




rabbi''s revenge

Ingredients
Salt beef
Sliced sweet dill pickles
English mustard
Kosher Bagel
Marmite

Recipe
When I lived in Brighton I bought the best salt beef sandwich from Reuben’s deli and this is what he did. Slice a bagel in half and spread one half with a little (not too much) Marmite and lay on fingers of sweet dill pickle topped with good thick chunks of salt beef. Find a kosher deli and buy salt beef – its tricky to get it as good if you cook it at home. Spread the top of the bagel with English mustard and clamp this Xtremely good bagel together – shalom!