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Marmite and mushroom broth with a smoked cheese dumpling

Marmite and mushroom broth with smoked cheese dumpling

Love it or hate it, this Marmite and mushroom broth with smoked cheese dumpling is perfect on a cold winter’s day


Mushroom broth

  • SautĆ© the mushrooms, onions, thyme and garlic until cooked
  • Cover with water and balsamic vinegar, Ā simmer for one hour.
  • Strain the mushrooms, add the xanthan gum, marmite and sherry vinegar and bring back up to a simmer.
  • (Note the mushroom that have removed will not be used for this dish but could be used in something else)

Cheese dumplings

  • Mix everything together to make a dough, being careful not to over mix.
  • Roll into 10 x 75g balls.
  • Bake in the oven that is set on stream roast at 175c for 8 mins,
  • Remove from the oven and brush with butter and return to the oven for another 4 mins

Preparing the cabbageĀ 

  • Cut the cabbage in half and cover with the oil and cook in medium pan flat side down until the cabbage is black.
  • Remove the cabbage and cut out the root, then roughly chop into large pieces.
  • Return to the pan and warm back though and add the butter

To Serve

  • Place the cabbage on to the plate and top with the dumpling and then finish with the broth and serve