I have a bottle of Marmite that’s been languishing in the back of the cupboard for quite some time. Instead of just smearing it on buttered toast (not that there’s anything wrong with that), I was looking for more interesting applications of this ingredient, which tends to elicit either hatred or love.
How about Marmite rarebit palmiers? A combination of a recipe by Gary Rhodes for Welsh rarebit made with Marmite, and a box of puff pastry (with a sprinkling of smoked paprika on top for good measure).
These are some tasty hors d’oeuvres. Even people who hate Marmite will eat them. Especially if they are holding a drink in the other hand.
For another use of Marmite, a big ‘thank you’ to Sarah at veggieDELISH for posting her Mum’s delicious “Marmite Tart” recipe.
There’s only 1 tsp of Marmite in the entire recipe, but its signature flavour definitely comes through — you end up with a buttery, light cake with cheese pockets and a huge umami hit from the Marmite. Serve with a salad dressed with a strong vinaigrette, to cut through the buttery richness. The only change I made was adding more grated cheese and lining some individual ramekins with panko after the butter.
Marmite and Cheddar Flan
1 cup all-purpose flour
½ cup + 1 ½ T melted butter
1 cup cheddar cheese, grated
1 cup milk
1 tsp salt
1 large egg
1 tsp baking powder
1 tsp Marmite
¼ cup panko breadcrumbs
Preheat the oven to 350°F.
In an electric mixer combine the flour and baking powder. Slowly add the melted butter and then add the grated cheese.
In a separate bowl, whisk together the milk, salt and egg. Add the wet ingredients to the dry ingredients.
Pour into a pie dish that has been buttered and had panko bread crumbs swirled around the inside. Bake for about 30 minutes, or until a skewer comes out cleanly from the centre, and the top is crackled and slightly golden.
Using the skewer, make small holes over the top of the tart. Melt together the 1 ½ T butter and 1 tsp Marmite and pour over the warm tart.