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?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
