Best 3 Marmite Mince Recipes
Marmite mince is a classic dish that is enjoyed by people of all ages. It is a flavorful and versatile dish that can be served with a variety of sides, making it a great option for busy weeknights or casual gatherings. Made with ground beef or lamb, marmite mince is simmered in a rich sauce made with marmite, a savory yeast extract that adds a unique and delicious flavor to the dish. The addition of vegetables, such as carrots, onions, and peas, provides a delightful texture and additional nutrients. Whether you are a seasoned cook or a beginner, this article will guide you through the process of creating a mouthwatering marmite mince that will surely impress your family and friends.
Let's cook with our recipes!
MARMITE MINCE
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
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
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
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
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
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
Tips:
- Use lean mince: This will help to reduce the amount of fat in the dish.
- Brown the mince well: This will help to develop the flavor and add depth to the dish.
- Use a variety of vegetables: This will add flavor, texture, and nutrients to the dish.
- Use a good quality stock: This will help to enhance the flavor of the dish.
- Season the dish well: This will help to bring out the flavors of the ingredients.
- Serve with your favorite sides: This could include mashed potatoes, rice, or noodles.
Conclusion:
Marmite mince is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover mince and vegetables, and it can be easily adapted to suit your own taste preferences. Whether you like it mild or spicy, there is a Marmite mince recipe that is perfect for you. So next time you are looking for a quick and easy meal, give Marmite mince a try. You won't be disappointed!
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