The best comfort food in my opinion has to be the humble Mash and Gravy. Mine has been given that added boost of umami and yeast from Marmie! 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.
Mash and Gravy Recipe
Ingredients for mash and gravy:
- 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.
Made this Recipe?
If you had a go at this gravy and mash, please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
If you like comfort food…
You should definitely give these recipes a try:
Big Thanks to…
Crazy for Crust for their inspiration in helping me to create this recipe. You can find their version here.