As a guide, I suggest you use this on EVERYTHING – stirred through pasta, to dress vegetables, schmeared on fish before roasting or grilling, as the basis for a grilled cheese sandwich and on my two favourite things – popcorn and in the miso marmite cheddar swirls.
Go on, give it a go……
Miso Marmite Butter
- 100g salted butter (at room temperature)
- 2 tbsp white miso
- 2 tsp marmite (or vegemite)
Mix all the ingredients together in a medium sized bowl with a rubber spatula, or in the small bowl of a food processor until smooth.
Place a piece of parchment paper on the worktop with the long, straight side facing you. Heap the softened butter mixture into the centre in a rough oblong shape. Roll the side of parchment closest to you over the butter mixture, encasing it completely in the paper and roll into a sausage shape. Twist the ends like a sweetie wrapper to bring the mixture together into a tight roll. Place in the fridge to chill. Then just slice and use whenever you are ready.
Note: If you are using this for the swirls, its best at room temp.
Have you made this dish?
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