Using Vegemite (3) Collection

Discussion in 'Food and nutrition' started by Snoleppard42, Mar 7, 2004.

  1. Snoleppard42

    Snoleppard42 Guest

    Vegemite Scrolls Frijole Dip Marinated Chicken Fillets

    Vegemite Scrolls

    3 cups self-raising flour Pinch of salt 50g butter 375ml
    milk 1-2 tbs Vegemite 200g grated tasty cheese

    Sift flour and salt into a bowl then rub through butter.
    Stir in enough milk to make a soft dough. Knead gently on a
    lightly floured surface, and then roll to form a 40cm x 25cm
    rectangle.

    Spread the Vegemite over the dough then sprinkle over 3/4 of
    the cheese. Roll up along the long side to enclose the
    cheese. Cut 10 x 4cm pieces from the roll and place close
    together, cut side up, on a greased baking tray. Sprinkle
    with the remaining cheese and bake in a hot oven at 220C for
    15-20 minutes or until cooked and golden.

    Frijole Dip

    1 tsp oil 1 onion, finely chopped 1 clove garlic, crushed
    1/2 tsp chilli powder 1 tsp ground cumin 2 tsp Vegemite 310g
    can red kidney beans, drained 425g can chopped tomatoes

    Heat the oil in a pan and cook the onion, garlic, chilli
    powder and cumin for 2-3 minutes or until the onion is
    translucent. Add Vegemite, beans and tomatoes, and cook for
    a further 10-15 minutes or until liquid reduces and the
    mixture is thick.

    Serve with corn chips.

    Marinated Chicken Fillets

    1 spring onion, finely chopped 1 tsp sesame oil 1 clove
    garlic, crushed 2 Tbsp honey 2 tsp sherry 2 Tbsp Vegemite 4
    chicken fillets

    Serves 4 Blend first six ingredients to make marinade. Use
    to coat chicken fillets and leave in refrigerator for at
    least 2 hours or overnight. Bake at 200C for 30 mins or
    until just cooked.

    VEGEMITE: A yeast extract base with added malt extract from
    barley. Its colour is natural. It contains some
    preservative, no fat, 1g of carbohydrate per serving and
    1.2g of protein along with niacin, thiamine, riboflavin,
    folate and sodium. It is vegetarian-friendly. Salt content
    is 153mg each serve.

    MIGHTYMITE: A yeast extract containing water, potato
    maltodextrin, modified maize starch, white vinegar, salt,
    sugar, mineral salt, emulsifier and colouring. It contains
    0.8g fat per serve, 0.5g of it saturated. It also has
    thiamine, riboflavin, niacin and folate, and is gluten-free.
    Salt content is 140.4mg a serve.

    MARMITE: Sanitarium claims this as the original yeast spread
    - now improved with added vitamins and minerals. It contains
    sugar, salt, wheat, maltodextrin, caramel colour, herbs,
    spices and preservative 220. It has .1g fat in a serving and
    is cholesterol free. It provides niacin, thiamine,
    riboflavin, folate and B12. Salt content is 170mg a serve.

    PROMITE: A vegetable extract containing hydrolised vegetable
    protein and yeast extract from wheat. It has some lactose,
    water, salt, caramel colour, wheaten cornflour and glucose,
    spices, emulsifier, food acid, vegetable gum, herb and spice
    extracts. It provides thiamine, riboflavin and niacin. Salt
    content 233mg each serve.

    AUSSIEMITE: A GMO-free product made from vegetable and yeast
    extract with maltodextrin, thickener, sugar, yeast, food
    acid and natural caramel colour. It has vegetable oil and
    water added. It provides niacin, riboflavin, thiamine and
    folate. Salt content is 196mg a serving.

    Source: Clipping-Cooking Digest Sharon Craig From Ann In Fla

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