Marmite is a notoriously contradictory food, with the official website asking diners whether they like it or hate it. Marmite, a yeast extract popular in the UK and some of its Commonwealth countries, can only be said to be liked by experience. Whether you're a diehard Marmite fan or just figuring out how to survive on it, there are lots of tips, tricks, and recipes you can use to make the most of your Marmite experience – with the right strategy, you might even start to like it!
Ingredients
Ordinary Marmite Spread
- Marmite
- Butter (to taste)
- Toast, biscuits, or sweetbread (optional)
“Marmite Dish”
- Marmite
- 2 slices of toast (white bread or whole wheat bread)
- 1/2 cup cherry tomatoes
- 5-10 slices of cucumber
- Red peppers (cut into matchsticks)
- 2-3 pieces of cauliflower or broccoli
- 2 eggs (boiled)
Step
Method 1 of 3: Surviving the Marmite Flavor
Step 1. Apply Marmite very thinly
In the UK and other areas where Marmite is popular, Marmite is often consumed as a spread on toast, biscuits and other bakery products. Because Marmite has a sharp salty and leavened taste, Marmite is usually consumed in small amounts by fans. If you're using Marmite as a spread, instead of using a full tablespoon of jam or peanut butter, use a small pea size (like toothpaste).
Ideally, when you spread this little Marmite on bread, a paper-thin layer of Marmite will appear on the bread – just enough to change the color of the bread. Don't let any "clumps" of Marmite show up, as this will make the flavor too strong
Step 2. Mix Marmite with butter (or other spread) to weaken the taste
One of the most common ingredients to mix with Marmite is butter, especially when Marmite is used as a spread. The rich and creamy butter flavor is paired with the salty and strong Marmite flavor. If you don't like Marmite, try adding a lot of butter to the bread before or after spreading the Marmite – the more you add, the less Marmite will taste. For many, this method makes Marmite much tastier.
Step 3. Bite a little bit
Getting used to Marmite is akin to the old adage about boiling frogs – if you put a frog in a pot of hot water, the frog will jump out. However, if you put the frog in a pot of warm water and slowly increase the temperature, the frog won't notice what's happening until it's too late! Instead of eating Marmite voraciously in big bites, start by gnawing at it. Gradually, as you progress, the strong saltiness should become more and more acceptable.
If you have difficulty swallowing even the smallest bites of Marmite spread, try pushing each bite carefully to the back of your mouth so you can swallow it without chewing too much. This method should minimize the amount of Marmite you will taste, but be careful – you will need to bite into small pieces so you can swallow it without choking
Step 4. Swallow a lot of drink with each bite
To keep the overly strong taste of Marmite under control, try drinking it after every bite of Marmite. The drink will act as a deodorizer – the more you drink, the less the Marmite will taste and the faster the taste will leave your mouth.
Plain water is a good no-calorie flavor remover, but if you really don't like the taste of Marmite, you may want to consider using a more flavored drink. After each bite, try downing your favorite soft drink, or if you're old enough, have a hard cocktail. The strong flavors of these drinks should help to "get rid of" the Marmite taste
Step 5. Try not to smell Marmite before consuming it
The senses of taste and smell interact with each other to create the "effect" you feel when you eat food. The smell of something can affect how it tastes to you (and vice versa). If you hate the taste of Marmite, there's a pretty good chance that you won't mind the smell either. In this case, try as much as possible not to smell the Marmite when you eat it. Usually, although the taste is still strong, it will be less sharp if you try to hold your breath until the Marmite is swallowed (or almost swallowed).
Step 6. Pair Marmite with foods that have strong flavors to minimize the taste
Perhaps the single best way to make Marmite more manageable is to not make it a major ingredient in your cooking. Pairing Marmite with other foods (especially those with a strong and unique taste) can make it much more delicious. While you'll probably never enjoy the Marmite on its own, it's probably more enjoyable when paired with other foods or used as one of the side ingredients in big recipes!
- There is no “wrong” way to eat Marmite – any food you enjoy with Marmite is fine. It's just that some foods are enough for Marmite fans to eat together, namely eggs, cheese, meat, seafood, apricots, marmalade, and many more!
- In the next section, we'll explore some of the more delicious Marmite combinations. Don't hesitate to use it if you think it suits you, or make your own combination!
Method 2 of 3: Using Marmite in Recipes
Step 1. Add Marmite to soups and stews for a savory taste
In small amounts, Marmite can provide a rich, savory taste (can also serve as a muddy agent) in soups, stews and other soups. For example, try mixing 1 tablespoon of Marmite into a pot of French onion soup instead of beef stock – the final flavor of the soup goes well with bread and cheese, just like regular Marmite.
In general, Marmite mixed with water, your favorite vegetables, and a little oil can usually replace meat stock. This mix allows you to make delicious vegetarian versions of your favorite meaty soups and stews
Step 2. Pair the Marmite with the cheese
Many Marmite fans agree: this spread is delicious paired with a variety of cheeses. Especially sharp cheddar cheese is an excellent choice – Marmite's salty and leavened flavors add to the "sharpness" of the cheese, creating a bold (but delicious) flavor combination. Try adding a few slices of cheese to regular Marmite and butter toast for a satisfying breakfast.
Step 3. Use Marmite to gloss the roast
As strange as it may sound, Marmite can be a delicious ingredient to use in polishes and sauces for meat dishes. When used properly, Marmite can give the outer “crust” of grilled meats, poultry and seafood an “umami” (savory), unique, and rich taste. Try lightly spreading the melted butter and Marmite mixture over a whole chicken for a savory dish – you only need 1 or 2 tablespoons to cover the entire surface.
When using Marmite as a meat polisher, it's best not to sprinkle salt on the meat, especially if you want to watch your sodium intake. Marmite is extremely high in salt – more than 10% salt by weight
Step 4. Use a little Marmite on the spaghetti
Believe it or not, some people don't just eat their spaghetti with Marmite – they just love it. If you want to experiment, try adding tsp Marmite to al dente noodles with a little olive oil! You may want to avoid using ketchup or cheese to finish your dish until you're sure you'll be able to enjoy it!
Be aware that some fans of this recipe explain that it tastes similar to the British "Twiglets" food (and explains that the snack has the same "like it or not" response as the Marmite itself)
Method 3 of 3: Making a Marmite Centered Dish
Step 1. Boil two eggs
If you've already begun to appreciate Marmite and want to expand your repertoire, try this sample of Marmite-centered dishes, which are plentiful and suitable for large groups. Start by boiling a few eggs in a pot of water until they are fully cooked. Depending on the size of the egg, this step should take about 8-10 minutes.
Run cold water over the eggs after they are cooked. Cooling it will halt the cooking process and prevent it from overcooking
Step 2. Prepare the vegetables
Next, let's prepare the vegetables for Marmite. Wash a bell pepper, a handful of cherry tomatoes, a cucumber, a carrot, and a few clumps of broccoli under running water. Cut each vegetable into small bite sizes. Any interesting shape is fine, but to be efficient, it's a good idea to cut the peppers into strips (cut into thin strips) and thinly slice the cucumbers.
Step 3. Make the toast
Finally, make a few slices of Marmite's most famous accompaniment to the golden brown dish. You can use plain bread, whole wheat bread, and even specialty breads like sourdough and rye bread – it's up to you! When the toast is ready, spread the butter. As already written above, butter and Marmite are quite suitable to be paired together.
Step 4. Place the ingredients on a plate with the Marmite in the middle
Arrange the vegetables, eggs, and toast in a circle on the outside of a large plate. Open a Marmite jar and place it in the center of the dish.
Don't forget to peel the boiled eggs. If you want to use it to hold the Marmite like a biscuit, cut the egg into quarters or eights to make thin, curved slices
Step 5. Enjoy the Marmite experience to the fullest
Using a butter knife, spread a little Marmite on any cut vegetables or eggs before eating them. You can eat Marmite-free toast as a “flavour” to prepare your mouth for the next slice of Marmite, or, if you're brave, spread a small glob of Marmite on each slice of bread.
If you want, you can even dip the food directly into the Marmite jar. Be careful – this way, you might get too much Marmite
Tips
- Remember: use a certain amount of Marmite small.
- Marmite and Vegemite go well with cheese.
- Most of the instructions in this article work for Vegemite (a similar yeast product).
