Foreigner here. Since Marmite seems to be Britain’s culinary football I was intrigued and tried some on toast. It’s quite delicious. What should I use it with next?
It makes excellent flavoured gravy if you mix it with your roasts juices.
If you aren’t a meat eater then a fried onion or mushroom base gravy to start, then add some tamari sauce and marmite. It gives a really deep rich flavour.
Also good in a stew.
- Crumpet with butter
- Grilled cheese
- Cream cheese bagel
Basically any bread + cheese combo.
Ramen. Just a dab makes it so much better.
Also a feriner (a damn yank at that) that has come to love both marmite and vegemite.
Tbh, marmite excels as an addition in similar way to things like fish sauce, worcestershire, soy sauce and the like. It’s just even more condensed, so a little dab’ll do ya. Tends to not be as great in marinades as those things, but it does work somewhat.
Just a dab
Americans will use anything but metric
Lmao!
You know how it is, we aren’t allowed to take our shoes off, so decimal notation is impossible.
Mix with butter, drown some chicken wings in it
Achieve nirvana
Also as the base spread on cheese on toast
Cook favourite pasta
Drain pasta
Biiiiig knob of real butter. Stir until butter melts and pasta looks glossy
Add Marmite to taste. Stir again
Eat straight from saucepan like gremlin
Toast is the classic without a doubt. Several people in my family, myself included, are quite keen on it combined with marmalade. Thin layer of marmite first, marmalade on top
I also made some marmalade and marmite cookies for my dad’s birthday last year. They were meant as a joke based on that toast combination, and then they turned out to just be legitimately good
I’m not British, but I’ll put that stuff on anything. It goes well with sweet foods, it’s excellent on meat, etc. I put it on waffles with peanut butter a lot. Marmite Chicken is delicious and really easy to make. It’s expensive as hell getting it in the US, but I never run out.
That’s because a small jar lasts for 3 generations.
Jacket spud
Dip cheese sticks in it.
Stick a teaspoon in, twirl it up, and then put it straight into your mouth. Once the tears and the dizziness clears, go in for a second scoop
My hot take: store yeast extract is better than Marmite.
Marmite and potato chip sandwich.
On toast (with scrambled eggs on top)
It really sings with cheese for me. I like toast with a thick layer of soft goats cheese and some dabs of marmite. Bone apple tea.
Seriously, you want this, you NEED this.
A steak.
You should fry a steak in butter, exactly as you normally would fry your steak to your liking in butter. Except, also include a teaspoon of marmite in the butter.
Also, Tesco right now have a special edition aged Red Leicester cheese with marmite. This stuff is divine, almost any cheese that gets made with marmite is divine.
But grate a little of that beast out onto a cheese and tomato pizza before you cook it and it’s a whole new ballgame.
