A few weeks ago, everyone went mad for MasterChef judge Poppy O’Toole’s marmite potatoes.
Here we share some love-them-or hate-them recipes created by renowned chef Joe Woodhouse that showcase a collection of yummy dinner and breakfast time ideas using Marmite.
MARMITE TRUFFLE FETTUCINE
Serves: 4
Time: 20 minutes
Ingredients:
- 500g fresh fettuccine, or tagliatelle
- 100g unsalted butter
- 30g Marmite Truffle
- 100g parmesan, finely grated
- 10g chives, finely chopped
Method:
1. Bring a large pan of lightly salted water to boil. In preparation, add the butter and Marmite Truffle to a large frying pan.
2. Cook the pasta until just done. Reserve a cup of pasta cooking water.
3. Drain the pasta and add to the frying pan. Add a splash of the reserved water and the parmesan. On a low heat, give everything a stir until the butter has melted and emulsified. Use more water if needed.
4. Serve in individual bowls with the chives sprinkled on top.
MARMITE TRUFFLE STEAK & POMME PUREE
Serves: 4
Time: 1hr 15mins
Ingredients:
- 3 ribeye steaks – roughly 450g total
- 1kg potatoes, peeled and cut into roughly the same size
- 100g full fat milk
- 150g unsalted butter
- 15g Marmite Truffle
- 300g cavolo nero
- 4 tbsp olive oil
Method:
1. Bring the steaks out of the fridge an hour before you want to cook them. Set the potatoes on to cook in a pan of slightly salted water.
2. Once the potatoes yield easily when pierced with a knife, melt 100g of the butter with the milk in a small pan. Drain the potatoes well and add them to a food processor with the milk and butter mix. Blend with a pinch of salt until very smooth. Set aside and keep warm.
3. Blanch the cavolo nero in lightly salted boiling water until tender. Drain and keep warm.
4. Heat a heavy based pan, that will fit all three steaks comfortably, on a high heat. Otherwise cook them one at a time. Sprinkle the steaks lightly with salt and coat in the oil. Add them to the pan and cook for 3 minutes on either side. Turning twice during cooking. Once browned, remove the steaks to a plate. Cover with an upturned mixing bowl to rest for 5 minutes.
5. Meanwhile, gently melt the remaining 50g butter with the Marmite Truffle and mix well to combine.
6. Once the steaks are rested. Slice them into strips. Add the potato to the plates followed by the cavolo nero. Finally the steak and drizzle with the marmite butter sauce.
MARMITE TRUFFLE POACHED EGGS & SPINACH
Serves: 4
Time: 15 minutes
Ingredients:
- 4 eggs, cracked into small glasses
- 4 slices sourdough bread
- 200g baby leaf spinach
- 100g unsalted butter, softened
- 30g Marmite Truffle
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
Method:
1. Mix the butter and Marmite Truffle until well combined. Bring a pan of water to a simmer with the vinegar.
2. Toast the bread. In a medium saucepan, heat the oil and add the spinach and cook until just wilted.
3. Spread the toast with equal amounts of Marmite Truffle butter. Place spinach on top.
4. Stir the water in the pan to form a whirlpool. Carefully drop each egg into the centre. Cook for 3-4 minutes until set. Lift the eggs out with a slotted spoon and place on top of the spinach.
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