I can't imagine that I am even considering trying vegemite considering everything I've heard. Although, and Pantherd can understand this, I was in Owensboro, KY, at some sort of hick-fest and I tasted groundhog and possum, among other wild game.

Thanks for the info!

What is vegemite?
Is it like marmite?
Cause if it is I won't like it.

It's sort of like marmite but in my opinion it's worse! Just think of congealed beer! (it's basically yeast spread)

personally i think vegemite is much more tasty, because its stronger. i have such a longing for vegemite now........... i cant wait to go home and eat some

This is a recipe that i have adapted from "40 clove chicken"... If you've ever cooked that - you'll know that it needs slow cooking so that the garlic gets sweet and the chicken tender - in the recipe below - i have added sherry as i think it tastes nicer - the chicken is nicer and more tender because of Pookeys special method...

i havent put exact quantities as i dont use them myself - but the sauce should be the thickeness of double cream (ish) - depending on your sherry quality you may need to adjust the seasoning - salt/pepper/sugar.


What you'll need for 2 people

Chicken - 2 breasts thinly sliced
Dry sherry - about 2 cups
Garlic - 6 cloves
Plain flour - enought to coat the sliced chicken thoroughly
Salt - to taste
Onions - 2 medium sliced
Chicken stock - 1/2 cup
Ground white pepper - to taste
Sugar - to taste
Olive Oil


Season the flour with salt and pepper whilst your heating up the a pan with about 6 tablespoons of oil (90ml) to a medium/high heat.

Put the chicken slices in a bag with the seasoned flour and shake so that all of the slices are coated. Shake of any excess flour left. Put chicken in the pan with heated oil and cook until slightly golden (no more than 5 minutes).

Remove chicken and set aside.

Add sliced onion, some salt and pepper and crushed garlic to the pan and cook slowly (you'll probably want to reduce the heat a liitle) until the onions are translucent - probably around 10 minutes - make sure the garlic doesnt burn!

Turn the heat up high for a minute and get the pan nice and hot (keep your onions in) and then add the sherry - let the alchohol evaporate and then at some chicken stock - once that is bubbling add the chicken and cooke on a slow heat for 10 minutes.

Add the salt/pepper/sugar to taste.

Serve with some fried rice and roasted peppers.


This is one of my faves.

pookey M chops