Our Marmite crisis has travelled halfway around world and captured the heart of an English blogger.
Kerstin Rodgers, a UK chef and pioneer of the underground restaurant movement, has spent a year perfecting her Marmite recipe.
The process involves leaving the ingredients to ferment for around ten days.
While it is not exactly the same as commercial Marmite, Rodgers says it tastes better.Ingredients:A litre of Brewer's yeast (top fermentation from a brewery)A little sea salt1 onion, diced2 carrots, diced1 turnip, diced1/2 celery stick, dicedProcess:1) Put a litre of brewer's yeast with a little salt, in a bain-marie. Simmer at blood heat, 30 to 40 ºc for ten hours or overnight.2) Then simmer this mixture at 50 to 60 º c for 2 to 3 hours.3) Boil at low temperature 90ºc for half an hour. (In the factory they have a special machine for this, or you could ascend a mountain of 10,000ft, to achieve low altitude boiling)4)Filter though coffee papers or a sieve and cheesecloth5) Let it cool for a day or so. It separates further.6) Filter again.7) You then want to convert it to a paste. This is best achieved by putting it in a large flat pan and simmering. On an Aga, you can simply leave the pan on the lid for a few hours. Keep an eye on the mixture.8) Meanwhile boil up all the vegetables until they are cooked. Strain off the liquid and incorporate into the Marmite paste.9) Let the mixture reduce into a Marmite like texture. Do not allow it to burn.The process takes about ten days.Here is a link to Kirsten Rodgers' blog.
Copyright © 2013 Yahoo! New Zealand
All rights reserved.
Select your region to see news and weather for your area.