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Information about Vegemite brand name. This is a page presenting information about Vegemite brand name on Visiobrand - the biggest brand directory in the Internet. Visiobrand has selected Vegemite brand name and registered Vegemite links manually in its directory. All the information about Vegemite presented on the Visiobrand site is only verified information from the official Vegemite source.

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:: :: Dinner


	Honey & Vegemite Chicken Fillets		Serves: 4 Preparation: 5 mins Cooking: 30 mins

4 chicken fillets

Marinade:
1 spring onion, finely chopped
1 teaspoon sesame oil
1 clove garlic, crushed
2 tablespoons honey
2 teaspoons sherry
2 tablespoons VEGEMITE

		BLEND all marinade ingredients. Use to coat chicken fillets and leave in refrigerator for at least 2 hours or overnight.

		BAKE in oven at 200ºC until just cooked.


	Garlic Beef and Vegetables		Serves: 4 Preparation: 10 mins Cooking: 15 mins

1 teaspoon oil
500g rump steak, sliced finely
2 cloves garlic, crushed
150g sugar snap peas
6 spring onions,
cut into 3cm lengths
2 teaspoons VEGEMITE
1 tablespoon water
1 tablespoon plum sauce
1/2 bunch silverbeet,
roughly chopped
rice or noodles, to serve

		HEAT a frying pan or wok, add the oil, and cook the steak and garlic in small amounts until beef is just browned.

		ADD sugar peas, spring onions and stir in combined Vegemite, water and plum sauce. Stir fry for 4-5 minutes or until vegetables are tender. Add silverbeet, tossing gently until just cooked.

		SERVE immediately with rice or noodles.


	Indian-style Chicken Wings		Serves: 4 Preparation: 5 mins Cooking: 1 hour

1 kg chicken wings
1 tablespoon VEGEMITE
2 teaspoons curry powder
1/2 cup fruit chutney
2 cloves garlic, crushed
1/4 cup natural yoghurt

		PLACE chicken wings in a large dish. Mix together Vegemite, curry powder, chutney, garlic and yoghurt, and spoon evenly over the chicken wings to coat. Marinate 2 hours or overnight in refrigerator, turning wings occasionally.

		PLACE wings on an ovenproof tray and bake at 200ºC for 30 minutes or until cooked and crisp.


	Lamb Kebabs		Serves: 4 Preparation: 10 mins Cooking: 10 mins

500g lamb fillets, cut into cubes
1 green capsicum, cut into cubes
8 mushrooms, halved
8 cherry tomatoes
steamed rice and vegetables,
to serve

Marinade:
1/4 cup red wine
1 tablespoon olive oil
1 tablespoon VEGEMITE
2 tablespoons tomato paste
few drops Tabasco sauce

		COMBINE the marinade ingredients in a dish. Add lamb and marinate in refrigerator for 1 hour. Soak 8 skewers in water for 15 minutes.

		THREAD lamb, capsicum, mushroom and tomato alternately on skewers.

		COOK under a grill or on a barbecue for 10-12 minutes, turning occasionally and basting during cooking. Serve hot with steamed rice and vegetables.


	Roast Pumpkin And Leek Risotto		Serves: 4 Preparation: 10-15 mins Cooking: 40 mins

500g butternut pumpkin, cut into cubes
olive oil spray
1 teaspoon butter
1 leek, sliced and washed
125g rashers bacon, rind removed and chopped
1 clove garlic, crushed
11/4 cups short grain rice
1 tablespoon VEGEMITE
1 litre (4 cups) boiling water
pepper, to taste
1/4 cup finely chopped parsley
40g butter
shredded Parmesan cheese

		SPRAY pumpkin with olive oil spray and bake at 200ºC for 25-30 minutes or until golden. Heat butter in a pan and cook the sliced leek, bacon and garlic for 2-3 minutes or until bacon is browned.

		ADD rice and stir for 2 minutes or until coated in butter mixture. Stir in combined Vegemite and water. Bring to boil, reduce heat and simmer uncovered for 10-15 minutes, stirring occasionally until water is absorbed and rice is cooked.

		REMOVE from heat and stir in pepper, parsley, and butter. Spoon into serving bowls and top with shredded Parmesan. Serve immediately.


	Mixed Vegetables and Cashews		Serves: 4 Preparation: 10 mins Cooking: 15 mins

1 teaspoon oil
1 onion, chopped
1 clove garlic, crushed
6 spring onions, cut into 3cm lengths
1 carrot, finely sliced
1 cup broccoli flowerettes or 3 baby bok choy, quartered
1 zucchini, sliced into rings
2 cups quartered button mushrooms
1 red capsicum, finely sliced
1/4 cup plum sauce
2 teaspoons VEGEMITE
1 teaspoon sesame oil
2 teaspoons cornflour, dissolved in
1/4 cup water
1 cup roasted unsalted cashews

		HEAT a frying pan or wok, add oil and stir fry onion, garlic and vegetables for about 5 minutes or until tender.

		STIR in combined plum sauce, Vegemite, sesame oil, cornflour and water and heat for a further minute or until slightly thickened.

		SERVE immediately sprinkled with cashews. Kraft Kitchen Tip This recipe tastes delicious with cooked Asian noodles.