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Ma’amite for Diamond Jubilee

Just in time for the Diamond Jubilee Marmite  have launched a special edition jar. Given that Marmite lasts (or seems to) for a hundred years this “royal memorabilia ” will be around on your pantry shelf in time to finish the jar just as King William celebrates his Diamond Jubilee too (laughs)

With the makers marketing slogan ” Love it or hate it” this sticky, dark brown paste with a distinctive, powerful flavour, which is extremely salty and savory is a hit in my family… but not on toast as is the most popular way of enjoying the spread, but in sauces.

It is also popular inside the palace too. Especially in a dish called Gaelic Steaks that calls for 1/4 teaspoon (it’s a strong flavor) to be added to the whisky cream sauce for the royal table. Check out the recipe below taken from my book of royal recipes Eating Royally, recipes and remembrances from a palace kitchen and have your family “Eating Royally” for Diamond Jubilee.

 Gaelic Steaks

Serves 4 

4 Beef tenderloin steaks – mid cut (6 oz each)

1 Onion, finely chopped (8oz)

1 clove Garlic (peeled and chopped)

3 oz Sliced Baby Bella Mushrooms

1 cup Heavy Cream

½ Knorr Chicken Bouillon cube dissolved in ½ pint boiling water

(OR ½ pint Fresh Homemade Chicken Broth)

¼ tsp Marmite

2 tbs Whisky

4 tbs Olive Oil

1 tbs finely chopped parsley

salt

pepper

 1)    Season the tenderloins with salt and pepper and add to a hot skillet with two tbs of the Olive oil.

2)    Cook over a medium heat for about four minutes on each side.

3)    Remove from the skillet onto a plate, cover and keep in a warm place.

4)    In a sauté pan, add the remaining 2 tbs olive oil and place over a low heat.

5)    Add the onion and cook until it softens. Then stir in the mushrooms and garlic and sauté until the mushrooms soften.

6)    Stir in the Whisky, Cream, chicken broth and Marmite and increase the heat to reduce the liquid.

7)    When you have a nice consistency, remove the sauce from the heat and adjust the seasoning. Add the juices from the tenderloins and the chopped parsley and serve over the steaks with more chopped parsley to garnish. Serve over mashed potatoes, rice or pasta.

 

 

 

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