This subjectively delicious, chocolate spread-lookalike is a salty-as-hell, smooth-as-caramel yeast extract in goo form that is traditionally used as a spread to smother buttered toast with. Little did I realise that Marmite goes beyond the meagre spread status.
I’ve used it in place of ketchup for chip dipping, as a filling for jacket potatoes, as a hot drink amongst a couple of other things (admittedly not too many), but this week, I found out the ultimate dish in which it could be used. Gravy for the roast of course! Just like marmite, gravy should exhibit a rich brown colour, be super salty, viscous, smooth and compliment everything it is consumed with.
So Marmite lovers, go make yourselves a jug!
- 2 large onions diced
- 2 tbsp rapeseed oil
- 1 tbsp marmite
- 1 tbsp cornstarch
- 600ml water
- 200g mushrooms sliced
- Salt and pepper to taste
- In a saucepan, heat 1 tbsp oil and fry the onions for at least 15 minutes to allow the onions to become a rich brown colour.
- Add the water and marmite and cook for a further 5 minutes.
- Pour into a food processor until all onions have been blended into a puree and transfer back to the saucepan.
- Make a paste with the cornflour and 2 tbsp water and add to the gravy.
- Continue to heat and mix with a wooden spoon until the mixture thickens to desired consistency.
- In a separate saucepan, fry the mushrooms with the remaining oil for 5-10 minutes.
- Stir the mushrooms into the gravy and season with salt and pepper.
Serve with fluffy mashed potatoes. You could even be adventurous and pour over some herby polenta, or better still, with some airy dumplings to soak up every last drop. If need be, you can add more marmite next time if this round wasn’t enough for your tastebuds!