Marmite and mushroom broth with a 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

Method

Mushroom broth

• Sauté the mushrooms, onions, thyme and garlic until cooked
• Cover with water and balsamic vinegar,  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 cabbage 

• 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