What can I do with leftover marmite?
It's been a mystery for me about the taste of marmite and I finally decided to take one from the shelves of my local grocery store. The taste ....explains well why it is called an acquired taste and the marketing slogan 'love it or hate it'.
Before throwing away this sauce, what else I could do with it? I was thinking about putting some sugar and soy sauce together to make a dish of ribs. Any other ideas? Gurrr... I almost Think that it is a salt replacement.
I'm a huge fan of Vegemite although as a Canadian, I'll happily agree that it's an acquired taste for anyone who hasn't grown up with it, including myself (it took a year living in Australia for me to acquire the taste). What I love about it is that it's a sharp, savoury, salty taste with a creamy texture that really tastes like nothing else.
Poached eggs on vegemite toast is a classic "healthy" hangover remedy. Instead of trying it alone on buttered bread, try pairing your marmite with cheese and/or baked goods. Melted cheese on 'mite toast would be outstanding. Additionally, if there's a Cobb's bread near you (it's an Aussie bakery chain that's come to Canada), they make a Cheesimite scroll (basically a savoury cinnamon roll that has cheese and vegemite in the middle instead of sugar and cinnamon) that's to die for.
In the worst case scenario: google marmite recipes. Good luck!
I recently had the exact same experience! Every time I meandered past the British imports at my local Publix there it would be. It's dark, controversial mystery taunting my supposedly "open-minded", and "worldly" palate. I broke down, liberated myself of four or so dollars on a small jar around which I could completely close my hand. I went straight home, white bread in toaster, check butter bell- bonus! Irish butter! At this point I'm beginning to get excited. I smell toast and approach the small broiler with buttered knife in hand. I spread the bread with butter, more thickly at one end than the other for a wider spectrum of flavor.
Now the marmite. I broke the yellow strip of label that connects to the lid and carefully dabbed some on the back of a small spoon. First impression- eew, blacker than I'm used to seeing in a spreadable foodstuff. I also try to ignore that it looks, and smells very much like my cat's hairball balm (anyone else notice this?). Oh well, onto the toast it goes, just a tiny smear. Put in mouth, close mouth, chew, stop chewing, try to stop breathing, deposit offending morsel in trash can, spitting contest style.
So, I don't think it's a taste I'll be acquiring anytime soon.
As for other uses I did some research and discovered its also commonly used to add depth to soups and gravies. On the same shopping trip I had also bought some lamb stew meat and made the leftovers from said stew into a pretty traditional shepherds pie and add a little (1/4 tsp for a dinner to feed two). This came out awesome! I could definitely tell that the marmite had helped and so could my mom. It tasted like the stew had intensified in a really good way. Being a yeast product of some sort it adds a flavor much like what you get from reduced and long cooked beer.
"It tasted like the stew had intensified in a really good way. Being a yeast product of some sort it adds a flavor much like what you get from reduced and long cooked beer."
That'll be the umami, marmite is pretty rich in the 'fifth taste'.
I wonder what you'd think of twiglets - the true gateway to marmite for many.
I don't know if I want to hug or stab you for planting that little seed in my head ;-)
From the twiglets wiki: "a whole lot of crunch in a wholegrain munch", "entertain your senses!", "distinctive knobbly shape"
Wholemeal Wheat (79%)
They sound worth a look. I'll look on amazon this evening. Im sure I can find some there. (Plus I like to read the reviews, especially on the more polarizing flavors. Comedy gold.)
Thanks for the tip. Seems like I still learn something new every time I visit this site. I don't know what I'd eat of it weren't for chowhound.
Both Marmite and it's evil sister Vegemite are as stated perfect for toast. It is primarily a yeast product with a lot of salt and may be contraindicated with some health conditions, eg: Gout. Once bought a bottle in New Zealand that was 8 pounds, l really like Vegemite. With the degree of salt might find difficult to replace stock with it.
The stuff they sell as marmite in New Zealand bears no relation to the British made marmite.
I can sympathise with those who say they hate marmite as I love the British kind and loathe the antipodean version.
I guess there must be plenty of New Zealanders who spluttered as I did when they first tried the concentrate sold in the UK. The cruelty is that both kinds are packaged in the same style of jar.
I agree with rcallner. I used to not like it but eased my way into appreciating marmite by letting some butter soften and then adding a few threads of marmite into the butter and blending it together before spreading on toast. The amount I'd mix into the butter would gradually increase but it took some time before I was ready to spread marmite directly onto butter for consumption.
As a stock ingredient for soups, stews and sauces you won't even notice the taste. You'll be adding extra vitamins along with the salt.
If you're feeling brave you could try this recipe:
It's kind of like having spaghetti with shoyu butter. I don't think the taste of marmite is particularly pronounced (although you should probably go easy on the quantity you add) but then I do like marmite.