Turkish Mixed Kofte

Kofte has always been a favourite – it’s easy, tasty and you can even eat it off a stick. Originating from the Middle East and South Asia, Kofte (or Kofta) is normally served up as balls or fingers of ground meat with added spices or onions.

Inspired by The Guardian’s recipe on how to make the perfect lamb kofte, we’ve used a mix of lamb and beef for an ultimate kofte experience.

Not a fan of meat?
Find a vegetarian & vegan kofte alternative below.

TURKISH MIXED KOFTE

Makes: 8-10 Kofte fingers
Prep time: 8 minutes (+ resting time)
Cook time: 6-8 minutes
Difficulty: Too easy

What do you need?
2 small onions
1 small bunch of parsley
1 small bunch of mint, leaves only
375g lamb mince
375g beef mince
50g toasted pine nuts, roughly chopped
1½ tsp ground allspice
1½ tsp ground cinnamon
½ tsp grated nutmeg
1½ tsp black pepper
1½ tsp salt
Oil, to grease

Method
1. Grate the onions, place into a sieve or strainer to remove the liquid and put into a large bowl (too much liquid could stop the kofte from keeping it’s shape during cooking).
2. Finely chop the parsley and mint and add to bowl.
3. Mix in the meat, pine nuts, spices and salt until thoroughly combined.uuni-20160825-web-54484. Shape into fingers and cover. Chill for at least an hour (we were too hungry and left ours for 10 minutes).uuni-20160825-web-55365. Once rested, place the kofte on a preheated and oiled sizzler pan.
Cook until golden brown on all sides.uuni-20160825-web-5590

Serving Suggestions
Lunch time kofte at Uuni HQ included pita bread and salad, dressed with homemade tzatziki.
Try out LiveEatLearn’s easy tzatziki recipe.uunified-kofte

Vegetarian or vegan?
Try out Connoisseurusveg’s Turkish Style Vegan Kofte Kebabs.

Trying out this recipe? Don’t forget to share a photo!
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It’s National Cheese Pizza Day…

…and it would be rude not to celebrate!
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What isn’t there to love about cheese? It comes in wheels so you can roll it, you can be arrested for eating certain types, it can help you sleep and be good for your teeth, it’s used to de-ice roads and it’s older than the written word!

As it is National Cheese Pizza Day, we thought it would be fitting to use a few varieties of cheese and have gone with a trio of with blue, mozzarella & cheddar.

While cheese is nice and all, we have broken the rules with some leftover mushrooms and a few shots of Bourbon. Keep scrolling to see the kitchen on fire!

What do you need?
160g dough
Olive oil
Cheese
Bourbon
Mushrooms
Thyme

Method
1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Grate as much cheese as you can eat and as many varieties as you can find. The more the merrier!
3. Slice the mushrooms and sauté in a pan. You can do this in your Uuni Sizzler or on the stove top.
Uuni-20160825-57734. Once the mushrooms have cooked, remove the pan and add a shot (or two) of Bourbon.
5. With a quick dip of the pan, we used the gas flames to light the Bourbon. Don’t pour straight from the bottle as the whole thing could go up in flames (oops!).
Uuni-20160825-57896. Let the flames die down and leave the mushrooms to sit in the pan.
7. Knead 160grams of dough and stretch, placing onto a floured pizza peel.
Uuni-20160825-57947. Lightly drizzle olive oil around the pizza base, sprinkle with cheese and top with the flambéed mushrooms.
Uuni-20160825-57988. Cook the pizza until the crusts are golden and then serve with a sprinkling of thyme.
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Trying out this recipe? Don’t forget to share a photo!
Tag #uuni or #uunified via InstagramTwitter or Facebook

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Raspberry, Mascarpone & Dark Chocolate Dessert Pizza

This is one of those How to impress your guests without the effort recipes…

What do you need?
160g pizza dough
1 tsp sugar
1 tbsp icing sugar
1/2 tsp vanilla extract
1 tbsp melted butter
1/4 cup lemon curd*
1 cup of mascarpone cheese
Dark chocolate shavings
Fresh raspberries for sprinkling

*Try making your own lemon curd by using this easy to follow recipe.

Method
1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Stretch the dough to your preferred size, working the edges to create a crust which will form a barrier for the mascarpone.
3. Brush the melted butter over the middle of the dough and sprinkle with sugar. Cook for 30 seconds.
4. Remove base and spread lemon curd to the edges. Cook for another 30 seconds or until golden brown.
5. Set the base aside to cool slightly. Beat together mascarpone cheese, vanilla extract and icing sugar. Once cooled, spread mixture over lemon curd.
6. Place as many raspberries as you like on top of the mascarpone mixture.
7. Sprinkle dark chocolate shavings to finish.

Trying out this recipe? Don’t forget to share a photo!
Tag #uuni or #uunified via InstagramTwitter or Facebook

Looking for more Uuni inspiration? Join the UUNI COMMUNITY Facebook group for sharing tips and recipes.

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Ultimate Breakfast Pizza

This might be the ultimate breakfast pizza but we can guarantee that it tastes great no matter what time of day it is. Combining most of the staple ‘big breakfast’ ingredients, everyone needs to try this morning miracle.

What do you need?
Pizza dough
Pizza sauce
Bacon (diced)
Mushrooms (thinly sliced)
Cherry tomatoes (quartered)
1 egg (per pizza)
Mozzarella
Sriracha sauce (A little or a lot, depending on how adventurous you’re feeling).

Vegetarian? Try swapping the bacon for Bhacon.

Method
1. Preheat  Uuni for 10-15 minutes.
2. Pop the sizzler pan in to preheat for the last 3-4 minutes.
3. Once preheated, place the bacon into the pan, cooking until it begins to brown slightly. At this stage, add the mushrooms to the pan and leave until they have cooked through.

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4. Begin to prep the dough while the bacon and mushrooms are sizzling. (We have used 160g of dough for the perfect breakfast portion).

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5.  Add sauce to the pizza base and begin to layer the toppings on, starting with tomatoes, bacon, mushrooms & mozzarella.
6. Here’s the tricky part – adding the egg. If you’re like me and would like the egg to be perfectly centred, the egg will move forwards when you slide the pizza into the oven. Try placing the egg closer to the edge (as seen below) to allow for movement and you should end up with an eggy centre.
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7. Cooking times will vary, depending on the temperature, just be sure the egg white is set before removing.

8. Top with a little parsley & sriracha. Optional extra: Fresh slices of avocado. Make yourself a juice, grab a magazine or newspaper and enjoy!

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Trying out this recipe? Don’t forget to share a photo!
Tag #uuni or #uunified via InstagramTwitter or Facebook

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Uunified Lamb Cutlets

The first Uuni Sizzler Pans have been delivered and it’s time to get cooking!

If you’re using the Uuni Sizzler Pan for the first time, don’t forget to follow our care instructions to ensure your pan is seasoned correctly. This will keep your pan looking and cooking well for years to come.

We’ll be sizzling more over the coming weeks however we’re starting with our favourite:
Lamb cutlets!

Getting started: Sizzling is straight forward. Always pre heat your pan in the Uuni for 1-2 minutes. The pan can be placed straight onto your aluminium or stone base, depending on the model.

Prepping the cutlets: We started off with a rack of lamb which was then sliced into individual pieces. Rub olive oil, salt and pepper (or your preferred seasoning) into each piece.Uuni-June2016-3470

Cooking: Load the cutlets into your pre heated pan and place in the centre of the oven.

At approximately 350˚C/662˚F, the cutlets were cooked perfectly in 8 minutes. Be sure to turn them over half way through.

Cooking times will vary, depending on the temperature of your Uuni.

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To finish: Try plating up the cutlets with a side of Tzatziki and cucumber for a sizzling summer feast.

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Trying out this recipe? Don’t forget to share a photo!
Tag #uuni or #uunified via InstagramTwitter or Facebook

Looking for more Uuni inspiration? Join the UUNI COMMUNITY Facebook group for sharing tips and recipes.

 

Blackberry Pizza With Ricotta, Pistachios & Honey

Put your Nutella and bananas away, there is a new dessert pizza in town! 

I should probably mention that we tested this recipe at 10am on a Monday morning and not only does it kick the Monday blues,  I can confirm it also makes for an excellent breakfast pizza. (Shhh, don’t judge us!)

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This blackberry & ricotta pizza will seriously impress your guests without having to put in the hard work..


What do you need? 
(for 1 x 13inch pizza)

  • 1/2 cup of blackberries
  • Handful of pistachios
  • 1 tablespoon of honey + extra for drizzling
  • 1 cup of ricotta
  • 160g of pizza dough < Click to find our easy classic pizza dough recipe


Method

  1. Light up your Uuni wood-fired oven and pre heat for 10 to 15 minutes (keep that door closed!)
  2. While you wait for your Uuni to pre heat, grind up the pistachios in a mortar and pestle (or place them in a sandwich bag and use the back of a large spoon/rolling pin to crush).
  3. Mix 1 tablespoon of honey into the ricotta
  4. Flour your peel and prep your dough, ready for the toppings
  5. Spread the ricotta and honey mix evenly over your pizza base and top with the blackberries
  6. Slide the pizza into your Uuni wood-fired oven and close the door. Using your Uuni pizza peel, rotate every 15 to 20 seconds for an even coverage until cooked and then remove. (If you’re not cooking your pizza in 90 seconds, watch this video!)
  7. Top with crushed pistachios and a drizzle of honey

Trying out this recipe? Don’t forget to share a photo!
Tag #uuni or #uunified via InstagramTwitter or Facebook

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Meet Diablo 3

Some like it hot. We like it extra hot!

Meet Diablo 3

What do you need?

The Dough
We’ve used the Classic Uuni Dough Recipe.

The Sauce
New York style

2 x 400g tinned tomatoes (blended)
1 tsp salt
1 tsp sugar
1 finely chopped garlic clove
2 tbs olive oil
2 sprigs of basil
1 onion – quartered.

Throw it all into a pan, simmer for 45mins then remove the onion and basil.

The Toppings
As the name suggests, you will need to use 3 different types of (preferably hot) meat, the choice is up to you!

  • 3 types of meat
    – We’ve used spicy meat balls, pepperoni and parma ham.
  • Mozzarella – light sprinkle
  • 1/2 x Red Chilli finely sliced to garnish

If that’s not hot enough for you, try adding your favourite hot sauce. Our current favourite is Crystal – Louisiana’s Pure Hot Sauce – only for the brave!

Finally….

Enjoy and don’t forget to send us a photo of your Diablo 3!

 

 

Holiday: Celebrate!

So the decorations are popping up across the world..  it’s that time again! From the lovely social media postings you’ve been sharing we know that folks are using their Uuni wood-fired ovens for social affairs. This is the season for parties so we wanted to share a couple of our favourite holiday recipes. Here’s one that’s loved at Uuni HQ- Caramelised Onion, Chestnut and Stilton Pizza. These are great as whole pizzas but can also be adapted to be little dough ball canapés- great for serving with do at your holiday party! PAR-TAY!

Recipe

– Classic dough

– 5-6 baked chestnuts (cut into quarters)

– Caramelised onions (1/2 onion, per pizza. Cook slowly on a pan with a spoon of butter for a rich flavour)

-Stilton or another kind of blue cheese

-A Sprig of thyme

Method

Light up your Uuni.

Score and bake the chestnuts in a small pan in the Uuni for around 8 minutes. (Or buy them ready baked)

Stretch your dough out, slide into the Uuni and bake (without topping) for 1 minute- turning half way.

Take the base out, add the onions as the sauce, then top with the chestnut pieces, cook for another 1 minute.

When the pizza is ready, crumble the stilton on top and serve with a couple of springs of thyme.

Along Came Pizza

We’ve been really impressed by the images and videos coming in via our social media platforms. (If you haven’t checked out our Instagram please do:)  Recently an Instagrammer named @alongcamepizza has been wowing us with his Uuni-baked creations.. so we asked him to do a blog post to share more. Over to you Christopher…..:)

Hi I’m Christopher Beattie,  a  26 year old Satellite Systems Analyst that lives in San Francisco, California. I love cooking all types of food from Italian to Indian, but my absolute obsession is pizza! My fiance organized a surprise “pizza-making” date night for us almost 4 years ago, and little did she know that would spark my love for the pizza craft. Since then I have been working tirelessly to perfect my somewhat traditional Neapolitan dough, and techniques to produce authentic woodfire pizza at home (which happens to be a really, a tiny apartment). Along comes Uuni! It is just not practical for me to have a large, traditional wood- fired oven due to limited-space. The Uuni has dramatically improved my pizza skills, and more importantly, the taste of my pizza. I hope my blog helps to inspire other crazy enthusiasts!

Here’s a recipe from one of my latest cooking sessions:

Honey-Sriracha Pizza 

Ingredients: 

Dough – naturally leavened:

– “00” grade flour

– 20% leaven

– The leaven contributes both water and flour so it is important to consider that when calculating the total hydration. My leaven is 80% water, so it supplements an additional 56% flour and 44% flour depending on the initial flour amount.

– 65% water

– 2.5% salt

Sauce –

– Any ole’ honey will do

– Sriracha

Fried buttered tofu (cubed or sliced, extra firm)

Honey

Sliced scallions

A few sprigs of cilantro (coriander)

A sprinkle of Sesame Seeds

Method:

– Pan fry the tofu in a generous amount of butter until golden brown. Make sure they are cool before they are placed on the raw dough.

– Cut the scallions finely, and place in a bowl of ice water to get them to curl into unique swirls. Evenly spread on the pizza after it has been baked.

– Place cilantro on after the pizza has been baked.

– The sesame seeds can be cooked prior or after depending on if they are already roasted. Aesthetically, they looked better when sprinkled after the pizza has baked.

Tips!

  • Know your audience when applying the sriracha! It will be spicer after the pizza has baked, and make sure to balance out with honey.

Wood-Fired Oven Recipes, Videos and How-to's