“We’re happy little Vegemites,
As bright as bright can be,
We all enjoy our Vegemite,
For breakfast, lunch and tea…”
We all love Vegemite. It’s a fact, but have you tried it in a recipe other than your good ol’ toasted sandwich?
How about Vegemite lamingtons? Or maybe Vegemite icy poles?
Well, that’s exactly what our very own Amanda Keller made us, and the results may surprise you!
Find out what happened here:
Looking for some recipes that actually taste good? We’ve done some digging and found a few for you!
• 400g beef tenderloin, sliced roughly 1cm thick
• 100g snow peas, top and tailed
• 1 red capsicum, julienned
• 1⁄2 broccoli, florets cut in 2 – 3 pieces
• 1 brown onion, roughly chopped
• 115g baby corn, halved lengthways
• 4 tbsp vegetable oil
• 2 tbsp sesame seeds, toasted
For the sauce:
• 100g fermented black beans
• 2-3 garlic clove, crushed
• 60ml soy sauce
• 42g caster sugar
• 90ml oyster sauce
• 80ml grapeseed oil
• 20g VEGEMITE
1. Soak fermented black beans in cold water for 10-15 mins, strain and set aside.
2. For the sauce, combine ingredients and whisk until well combined.
3. Heat 2 tbsp vegetable oil in wok over high heat until it begins to smoke, add the beef and sautee for 1 minute or until just cooked, set aside.
4. Heat 2 tbsp vegetable oil in wok over high heat until it begins to smoke, add chopped onion and sautee until it begins to colour, add broccoli and cook for a further minute.
5. Add snow peas, red capsicum and baby corn to the wok and sautee until just tender.
6. Finally add the beef and the sauce and stir to combine.
7. Garnish with toasted sesame seeds.
• 375g Spaghetti
• 1 tablespoon butter (20g)
• 1 tablespoon Vegemite (20g)
• 1⁄2 cup parmesan, finely grated (plus extra for serving)
• 2 tablespoons chives, finely chopped
1. Cook the spaghetti in a large pot of salted boiling water for 8-10 minutes, or according to packet instructions.
2. Drain the cooked pasta, reserving 1⁄2 cup of the cooking liquid. Set both aside.
3. Place the pot back over a low heat and add the butter, Vegemite and 1⁄4 cup of the reserved cooking liquid; whisking well until combined.
4. Return the spaghetti to the pot and toss through the sauce. Add the Parmesan and remaining cooking water if needed and toss until well combined.
5. Divide between serving bowls and season with freshly ground pepper, extra grated parmesan and chopped chives.