Marmite Mince Recipes

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MARMITE MINCE



Marmite Mince image

Mince like you have never tasted it before! Serve with pasta, mashed potatoes or hash browns.

Provided by HJS100

Categories     English Recipes

Yield 4

Number Of Ingredients 9

1 tablespoon butter
2 small onion, diced
1 pound lean ground beef
4 teaspoons yeast extract spread, e.g. Marmite/Vegemite
2 ½ cups sliced fresh mushrooms
1 teaspoon paprika
2 cubes beef bouillon
2 tablespoons brown gravy mix
1 cup water

Steps:

  • Melt the butter in a wok over medium heat. Add the onions, and fry until soft. Crumble in the ground beef; cook and stir until evenly browned. Push all of the beef and onion out to the sides, leaving a pool of butter in the center. Add the yeast spread to the pool, and mix until dissolved. Stir into the ground beef.
  • Mix in the paprika, and bouillon cubes. The mixture will start to become sticky and bind together. Mix in the water and gravy mix. It will be sticky at first. Just stir and bring to a simmer, and it is ready to serve.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 8.2 g, Cholesterol 82.2 mg, Fat 17.4 g, Fiber 1.6 g, Protein 26 g, SaturatedFat 7.4 g, Sodium 850.5 mg, Sugar 2.8 g

MARMITE MINCE



Marmite Mince image

Mince like you have never tasted it before! Serve with pasta, mashed potatoes or hash browns.

Provided by HJS100

Categories     English Recipes

Yield 4

Number Of Ingredients 9

1 tablespoon butter
2 small onion, diced
1 pound lean ground beef
4 teaspoons yeast extract spread, e.g. Marmite/Vegemite
2 ½ cups sliced fresh mushrooms
1 teaspoon paprika
2 cubes beef bouillon
2 tablespoons brown gravy mix
1 cup water

Steps:

  • Melt the butter in a wok over medium heat. Add the onions, and fry until soft. Crumble in the ground beef; cook and stir until evenly browned. Push all of the beef and onion out to the sides, leaving a pool of butter in the center. Add the yeast spread to the pool, and mix until dissolved. Stir into the ground beef.
  • Mix in the paprika, and bouillon cubes. The mixture will start to become sticky and bind together. Mix in the water and gravy mix. It will be sticky at first. Just stir and bring to a simmer, and it is ready to serve.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 8.2 g, Cholesterol 82.2 mg, Fat 17.4 g, Fiber 1.6 g, Protein 26 g, SaturatedFat 7.4 g, Sodium 850.5 mg, Sugar 2.8 g

CHEESE & MARMITE SAUSAGE ROLLS



Cheese & Marmite sausage rolls image

Love Marmite? We're staking our bets on these being the best sausage rolls you've ever tasted. Cut them into mini portions as a canapé or keep them longer for a filling lunch

Provided by Barney Desmazery

Categories     Canapes, Lunch, Snack, Supper, Treat

Time 1h20m

Yield Makes about 16

Number Of Ingredients 6

375g block all-butter puff pastry
plain flour , for dusting
2-3 tbsp Marmite , depending on how much you like it
85g extra mature cheddar , grated
400g sausagemeat or pork sausages (the best you can afford), skins removed and meat squeezed out
1 egg , beaten

Steps:

  • Roll the pastry out on a lightly floured surface to a rectangle roughly A4 size (30 x 21cm). Drizzle and gently spread over half the Marmite and evenly scatter with two-thirds of the cheddar. Fold the two ends of the rectangle into the middle, then fold everything in half again so the pastry is like a book, then fold in half again so you have a tight block of pastry. Cover with cling film and put in the fridge for at least 10 mins.
  • Tip the sausagemeat into a large bowl with the remaining Marmite and cheese and add 3 tbsp of cold water and squish or mix everything together.
  • Roll out the pastry to a neat rectangle, roughly 35 x 30cm. Trim the edges with a knife so they are perfectly straight, then cut in half lengthways so you have two long strips. Divide the sausage mix in two and mould each half along the middle of each strip in a cylindrical shape, leaving a decent border at either side. Brush the border and top of the sausage mix with beaten egg and roll the pastry over to encase the sausage, tightly pressing both edges of pastry together by crimping or pressing down gently with a fork.
  • Cut the sausage rolls into a length that suits. Place on a baking sheet and chill again for at least 20 mins or until ready to bake (chilling the pastry now will stop it from splitting as it cooks). Can be made up to a day ahead or frozen for a month. To cook from frozen, just add an extra 10 mins to the cooking time.
  • Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls liberally with egg and bake for 30-35 mins until the pastry is deep golden - don't be scared to take them to the edge of dark golden and slightly charred around the edges. Lift from the tray to a rack immediately or they'll stick to the tray and leave to cool for at least 10 mins then eat hot, warm or leave to go cold and pack into a lunchbox.

Nutrition Facts : Calories 200 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium

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