5 years ago…

It was a chilly evening in December 2011. Darina, my wife and business partner, and I were watching TV when I asked if I could pitch an idea to her.

I’d been thinking about it for a few months, making sketches, researching the market, checking things out to see if there was anything even remotely similar out there. There wasn’t. The more I thought about it, the more it made sense.

The pitch was this: People love great pizza… and to get great pizza you need something other than a domestic oven. People love the idea of cooking with a traditional wood-fired oven. But most don’t have the space and traditional ovens are often prohibitively expensive. Could we create a wood-fired oven that is small, fast and affordable?

It turned out the answer was yes – and the original Uuni was launched five years ago today on Kickstarter.

The passion that fuelled that first idea has permeated through all the products we’ve created – enabling more people to enjoy great food with their friends and family.

When we launched Uuni in 2012, one of our tag lines was ‘Uuni: revolutionising outdoor cooking’. An ambitious and bold claim at the time, but five years on our story shows that we’ve lived up to it:

  • We’ve shipped to more than 90 countries worldwide

  • We’ve sold tens of thousands of units and millions of pizzas have been made with Uuni products. (We’ve planted tens of thousands of trees too.)

  • Uuni is stocked by major retailers around the world such as John Lewis, Lakeland, Williams Sonoma and ACE Hardware

Uuni is the world’s first, best and most popular portable wood-fired oven.

What’s next?

For the past year and a half we’ve had an incredibly ambitious goal that we call our 2020 Vision. It’s what we work towards and are committed to every day:

“Uuni will be one of the world’s top 5 outdoor cooking brands by the end of 2020”

We still have some way to go… it wouldn’t be incredibly ambitious otherwise! As we grow we are building in all the crucial components to deliver on this goal: our first class team at Uuni HQ (19 as of this week!) our fantastic Uuni community, our retail partners and a truly innovative product roadmap. We now look ahead with the same excitement and belief that inspired the first Uuni in 2012.

Over the last five years, more than anything else, I am most proud of the Uuni community we’ve built: a family that is engaged, kind, and with a shared passion for great food and outdoor cooking.

Thank you for sharing in our journey.

With sincerest gratitude,

Kristian
Founder, CEO

PS. To mark the five years, we’ve launched a few new cast iron products. Check them out below 😉

Uuni Cast Iron Series

 

The National Pizza Month [Competition!]

If you didn’t know, October is the National Pizza Month! 🍕🍕

The modern pizza was invented in Naples (Southern Italy), and the dish and its variants have since become popular and common in many areas of the world. Since 1984 numerous brands serve pizza through a variety of charitable efforts.

Our team is constantly inspired by the generosity of the global Uuni Community. There’s clear passion, open sharing of ideas, recipes and support.

Uuni - national pizza month

To celebrate October being National Pizza Month and to say thank you to the Uuni community, we want to continue to ‘pay it forward’ with a campaign we’re dubbing ‘Pizza Forward’.

Uuni will share ‘a slice’ of the profits with winning entries and support charities that matter to you and your local community.

How it works:



1. Share your pizza photos or videos on Instagram, Twitter or Youtube.

2. Tag @uunihq, #pizzaforward and the charity of your choice.
(Youtube entries can be shared via the Uuni HQ Facebook page or send to hello@uuni.net)

3. Uuni will choose 3 winners, one each from Instagram, Twitter and Youtube and donate $500 to the chosen charity of each winning entry. We’ll also throw in some Uuni accessories for the winner!

“National Pizza Month” Terms & Conditions:

 

  • Entries will not be valid unless they include the 3 tags (@uunihq, #pizzaforward & the charity account).
    If your charity doesn’t have an Instagram or Twitter account add the charity name & location.
  • The charity must be registered (anywhere in the world!) and the charity no. will be requested from all winners.
  • Entries close 31st October 2017
  • Winners announced 1st November 2017

Don’t forget to follow us:

Facebook | Instagram | Youtube | Twitter | Pinterest

If you need help finding ideas for your pizza, you can check our recipe for delicious Frutti Di Mare Pizza.

GOOD LUCK!

 

Uuni Pro: Charcoal & Kindling [How To]

By now you may have heard about the amazing Uuni Pro multi-fueled outdoor oven. In short, this is the first outdoor oven to include a quad-fuel function, capable of running on wood, charcoal, wood pellets or gas.

For our community, we have prepared a series of demonstration videos to show you our products first-hand. To start our video series we will demonstrate how to light and cook with Uuni Pro.

First up, charcoal & kindling.

Not only is this our favourite fuel of choice, lighting and maintaining charcoal and kindling is incredibly easy, as is keeping a consistent temperature throughout your cook.

In this video, Kristian fires up steak and a side of vegetables- roasted to perfection in just a few minutes in Uuni Pro!

The award-winning Uuni Pro is still available at a discounted price for a limited time only.  This super-versatile oven is a must-have for all outdoor cooks and pizza fans and makes the ideal centerpiece for your garden or outdoor kitchen.

Uuni Pro Features and benefits:

  • Uuni Pro can run on wood, charcoal, wood pellets or gas, giving users ultimate flexibility
  • Uuni Pro reaches temperatures of up to 500˚C/932˚F in 20 min
  • Uuni Pro can cook delicious, authentic pizzas in only 60 seconds
  • The cooking surface of The Pro is double that of the previous models
  • Pro users can bake bread, roast large cuts of meat and other dishes as well as create pizzas that are up to 16” in size
  • Each Pro comes with charcoal and kindling burner, Uuni gloves, a large pizza peel, a regular handled door and an innovative pizza door as standard.
  • This Uuni can be transformed into a gas powered oven with the Gas Burner accessory
  • Unlike traditional ovens Uuni is transportable and is easily moved or stored away.

Now it’s time to try one of those pizza recipes you’ve been holding on although you can’t miss with the Classic Pepperoni Pizza.

Join the outdoor cooking revolution!

Food. Fire. Uuni.

Frutti Di Mare Pizza Recipe – Cook with Uuni

Also known as the SEAFOOD pizza, Frutti Di Mare pizza is just perfect on a night when you don’t feel like having pasta.

A number of seafood ingredients in fresh, frozen or canned forms may be used on seafood pizza. Some of them are salmon, tuna, anchovy, shellfish, clams, scallops, mussels, shrimp, squid, lobster and scungilli (sea snail). For our pizza, we’ve used prawns, mussels & calamari.

If you are in a position to choose always use fresh ingredients over the frozen or canned ones.

You may have spotted this beauty on the Uuni.net homepage. Simple and tasty; the hardest part of this recipe is trying to pronounce the name!

Frutti Di Mare Pizza Ingredients

  • 160g dough
  • Olive oil, to drizzle
  • Mixed seafood, precooked
    (we’ve used prawns, mussels & calamari
  • Capers
  • Mozzarella
  • Parsley & chives, to top
  • Wedge of lemon, to serve

Frutti Di Mare Pizza Preparation


1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Prep dough (check out our stretching and shaping pizza dough video here!) and add a drizzle of oil to cover the base (no pizza sauce needed!)
Uuni Recipes - Frutti Di Mare Pizza
4. Begin to layer mozzarella and seafood mix, topping with a sprinkle of capers.
5. Cook in Uuni wood-fired oven, rotating every 10 to 15 seconds for a perfectly cooked base.
6. Once cooked, top with a little parsley and chives and serve with a wedge of lemon.

Uuni Recipes - Frutti Di Mare Pizza

 

Frutti Di Mare pizza can be served without mozzarella if you want to emphasize the flavor of the seafood.

Bring out, cut into wedges and serve hot, perhaps accompanied by an excellent dry white wine.

Uuni Recipes - Frutti Di Mare Pizza

 

Bon Appetite.

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.

Umami Ribeye And Asparagus (BBQ Week)

Daniel Shahin from United Q BBQ Podcast is back with another Uuni x BBQ dish for you try! This time it’s Umami Ribeye And Asparagus.

Wood Fired Umami Ribeye And Asparagus

(Serves 1)

Ingredients
1 Ribeye Steak
Umami Butter (recipe below)
A little Olive Oil and Sea Salt

Method
1. Fire up the Uuni
2. Put your cast iron pan in to warm up.
3. Drizzle the Ribeye with Olive Oil and sprinkle with Sea Salt.
4. When the Cast Iron is smoking hot chuck the Ribeye onto it and chuck it back into the Uuni
5. After 2 minutes bring it out, flip the steak and add a knob of the Umami Butter on top and return to the Uuni.
6. After another 2 minutes for Rare 3 minutes for Med/Rare 4 minutes for medium (as guidelines) bring the Ribeye out and take it to the table. Add another knob of Umami Butter to melt into the steak whilst resting and enjoy.

Umami Ribeye And Asparagus

Umami Butter

Ingredients
250g Unsalted Butter
4 Anchovies finely chopped
10g Black Olives pitted and finely chopped
2 Garlic Cloves minced
20g Parmesan finely grated
Zest of 1 Lemon
1 tsp White Miso
1 Dried Konbu Sheet ground to powder (dried kelp available in Chinese supermarkets)

Method
1. Soften the butter by leaving it out on the side.
2. Add all ingredients into bowl and combine well using hands.
3. Form a ball and drop it onto a large sheet of Cling Film.
4. Roll it up to form a sausage and twist each end to form a seal and tight fit.
5. Place into the fridge to rest and then slice off to use.
Umami Ribeye And Asparagus

Wood Fired Asparagus


Serves 2

Ingredients
75g Unsalted Butter
1 tsp Runny Honey
Juice of 1 Lemon
Pack of nice chunky Asparagus
Drizzle of Olive Oil
Wedge of Lemon to Serve

Method
1. Fire up the Uuni
2. Put your cast iron pan in to warm up.
3. Add the Butter, Honey and Lemon Juice into a pan and melt to combine.
4. Drizzle the Asparagus with Olive Oil.
5. When the Cast Iron is smoking hot chuck the Asparagus onto it and chuck it back into the Uuni.
6. After 4-6 minutes the Asparagus will be nicely charred and tender.
7. Take out the Uuni and pour on the butter sauce.

Serve The Umami Ribeye And Asparagus with a wedge of Lemon.

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STAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.
We’ll be posting new recipes every day during BBQ Week, including recipes from our community pros: Country Wood SmokeUnited Q BBQBBQ ForteButter Wouldn’t Melt & The Sexy Vegan!

Trying out this recipe? See other tasty recipes and 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.

Fish Finger Sandwich in Uuni (BBQ Week)

Ben Forte from BBQ Forte and United Q BBQ Podcast has shared his Uunified fish finger sandwich – all cooked in Uuni, including the bread! Fish Finger Sandwich

Uunified Fish Finger Sandwich with Jalapeno Tartar Sauce

 

You can’t beat a fish finger sandwich! In fact, back in February Birds Eye searched for the UK’s most innovative and attention-grabbing fish finger sandwich creation, I wish I had been around at the time as this recipe is a real winner!

Ingredients

Fish
400g Cod Loin
Juice of Half a Lemon
1 tsp Garam Masala
1 tsp Smoked Paprika
1 tsp Italian Mixed Herbs
½ tsp Garlic Powder
Salt & Pepper

Bread
½ tsp Yeast
150g White Bread Flour
150g Wholemeal Bread Flour
1 tbsp Olive Oil
1 tsp Salt
170ml Water

Tartar Sauce
5 tbsp Mayonnaise
2 tsp Chopped Capers
4 tsp Chopped Gherkins
2 tsp Chopped Jalapenos
1 tsp Cider Vinegar
1 tbsp Lemon Juice

Method

  1. First we will make the dough for the bread and allow it to prove. Put all your dry ingredients in a bowl then add the wet ones and knead into a dough.
  2. Separate the dough into 10 to 12 small balls and leave them to prove in a warm place for at least 2 hours for best results.
  3. Next make your tartar sauce by combining all of the ingredients in a small bowl and set aside ready for later.
  4. Mix together the garam masala, paprika, mixed herbs, garlic powder, salt & pepper. This is your rub/seasoning.
  5. Cut your fish into the desired fish finger size, I think just under an inch wide is best.Fish Finger Sandwich cutting
  6. Squeeze the lemon juice all over the fish and then sprinkle the rub mixture over the top.Fish Finger Sandwich cut
  7. Get your Uuni up to a high temperature ready to make your breads.
  8. Hand stretch you bread to be about 3 to 4 inches long and an inch and a half wide.Fish Finger Sandwich bread
  9. When your Uuni is up to temperature cook you breads in batches, maybe 3 at a time turning each one after around 15 seconds.
    Fish Finger Sandwich baked bread
  10. Once you have made all your breads put a cast iron sizzler pan with a small amount of oil in to heat up.
  11. Using a heat proof glove or tongs remove the cast iron pan from the Uuni and place 3 or 4 fish fingers in the pan and return to the Uuni for around 1 minute.Fish Finger Sandwich preparation
  12. Once your fish is cooked slice open your breads add a little tartar sauce and a fish finger.
  13. Enjoy!

Fish Finger Sandwich finishing
– Ben Forte
Bbqforte.com / @BBQForte
Unitedq.com / @UnitedQ

________________________________________

STAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.

http://Permalink: http://recipes.uuni.net/umami-ribeye-and-asparagus/
We’ll be posting new recipes every day during BBQ Week, including recipes from our community pros: Country Wood SmokeUnited Q BBQBBQ ForteButter Wouldn’t Melt & The Sexy Vegan!

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.

 

Spanish Prawn Skewers – Wood Fired (BBQ Week)

We’ve got another BBQ x Uuni recipe by Daniel Shahin from United Q, the UK BBQ podcast. Today we cook Spanish Prawn Skewers in Uuni!

Spanish Prawn Skewers in Wood Fired Uuni

Serves 2

Ingredients
12 Large Raw Prawns (heads and shell removed but leave the tails on)
2 Cloves of Garlic minced
tsp Cumin
1 tsp Smoked Paprika
30ml Olive Oil
Zest and Juice of 1 Lemon
1 tsp of Sea Salt
Wedge of Lemon to Serve

Method
1. Make the marinade by combining all of the ingredients except for the Spanish Prawn Skewers and whisk.
2. Add the Prawns and Marinade for about an hour.
3. Fire up the Uuni
4. Put your cast iron pan in to warm up.
5. Thread the Prawns onto your Skewers (if using bamboo skewers soak them in water first).
6. When the Cast Iron is smoking hot move it to the front of the Uuni and add the Prawns with the handles hanging out the front of the Uuni so you can rotate the prawns during the cook. The prawns will take about 3-4 minutes to cook but baste them with the remaining marinade halfway through the cook.
7. Once the Prawns are completely opaque they are cooked.
8. Take them out of the Uuni and serve the Spanish Prawn Skewers immediately with a wedge of Lemon.

Spanish Prawn Skewers plate
________________________________________

STAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.


We’ll be posting new recipes every day during BBQ Week, including recipes from our community pros: Country Wood SmokeUnited Q BBQBBQ ForteButter Wouldn’t Melt & The Sexy Vegan!

Trying out this recipe?
Don’t forget to check our other recipes and 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.

Seafood Feast made with Uuni (BBQ Week)

Marcus Bawdon from Country Wood Smoke has joined us for BBQ Week and offered his tops tips for cooking a seafood feast in Uuni!

Seafood Feast preparation
Wood-fired Seafood Feast

I’ve become a big fan of cooking in a wood fired oven over the years, and seafood works particularly well cooked in the searing dry heat of a wood fired oven at 300+ deg C. Shellfish such as scallops, mussels and razor clams are a definite winner for me.

I’d recently been sent a Uuni sizzler pan to add to my collection, giving me room to fit 2 pans in the Uuni 2S at a time. I’d picked up some lovely shellfish to cook and a couple of handfuls of samphire.

One of my favorite simple flavours for shellfish, and a difficult one to beat is drizzling the hot shellfish with garlic, lemon and herb butter.

I melt a good knob of butter, stir in a couple of finely chopped garlic cloves, a good squeeze of lemon, and a handful of fresh chopped parsley, and then simply drizzle over the shells.

Mussels and scallops are well loved shellfish, but razor clams are less well known, due to being tricky to get hold of. I am lucky that my local farm shop stocks these reasonably regularly as “fishing bait” but I love to eat them..

There are no fancy techniques or methods to cooking seafood like this, just pop on a hot cast iron sizzler and into the wood fired oven running at 300 deg C, these can be cooked on a hot BBQ too.

A few minutes at these temperatures are enough to cook the seafood, then drizzle with the tasty melted butter. I cooked the razor clams and mussels first, then the scallops in the herb butter. I then loaded a plate up to serve with steamed samphire and a wedge of lemon.

A crisp white wine and a chunk of crusty bread would work really well here too.

– Marcus Bawdon
CountryWoodSmoke
Find Marcus on Twitter, Instagram and Facebook.

Want to see more? Head over to CountryWoodSmoke and download your free copy of the UK BBQ Mag!

_____________________________________________

STAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.
We’ll be posting new recipes every day during BBQ Week, including recipes from our community pros: Country Wood SmokeUnited Q BBQBBQ ForteButter Wouldn’t Melt & The Sexy Vegan!

Trying out this recipe?
Don’t forget to see our other recipes and 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.

Ostrich Burgers – Lean and Mean (BBQ Week)

That’s right… Ostrich Burgers!

I have to say, besides pizza, I am a little bit of a burger connoisseur (always on the hunt for the best burger) and I think I’ve found it…

Want to try them out? The lovely folk at Kezie Foods have given the Uuni Community a 10% discount code to use on any of their products: UUNI10 – Valid until June 30th! (UK delivery only!)

Ostrich Burgers Ingredients

Pre-heat Uuni and sizzler pan(s). You will be cooking all toppings in Uuni!

Toppings
(Obviously, you can add your own favourites!)
Burger Patties
Burger Buns
Tomato Chutney
Bacon
Mushrooms
Red Onion
Cheese
Rocket
Burger Sauce
Ostrich Burgers pan

Method


Cook bacon, mushrooms, red onion and burger patties on sizzler pan (cook the meat separately to the veg). Drizzle a little oil over the mushrooms and onion.

Burgers – 4-5 minutes, rotated half way
Bacon – 3-4 minutes, rotated half way
Mushrooms & red onion, 2 minutes

Once burgers have finished cooking, add cheese and leave on sizzler to melt or finish off in Uuni.

Load all toppings onto the buns – easy!

Ostrich Burgers cheeseOstrich Burgers grilledOstrich Burgers serving
Even though Ostrich meat tastes like beef, the Ostrich does not have fat marbling in the meat like beef. Ostriches have fat, but it collects outside the muscles and is easily removed during processing.

It is often said to be the healthiest red meat available. Therefore, the cuts of meat are very lean with very low fat content.

It allows meat lovers to enjoy the occasional burger without the fat and cholesterol found in other fast food burgers.

____________________________________________

STAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.
We’ll be posting new recipes every day during BBQ Week, including recipes from our community pros: Country Wood SmokeUnited Q BBQBBQ ForteButter Wouldn’t Melt & The Sexy Vegan!

Trying out this recipe?

Don’t forget to see our other recipes and 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.

Uunified BBQ Potato Salad (BBQ Week)

BBQ Week: 29th May to 4th June

The Sexy Vegan has got you covered for your ultimate BBQ Week side dish: Uunified BBQ Potato Salad

(Don’t forget to enter our BBQ Week competition: see below for further information!)

Serves 6 to 8

2 lbs baby red potatoes
½ cup BBQ sauce, plus 2 teaspoons
¼ cup thinly sliced red onion
½ cup grilled corn kernels
2 tablespoons chopped cilantro
¼ cup vegan mayo
Juice of 1 lime
Salt and pepper to taste

In a steamer basket, steam potatoes 10 to 12 minutes until fork tender. Set aside to cool.

Fire up the Uuni. Cut potatoes in half, and place them in a mixing bowl with ½ cup BBQ sauce. Toss to coat. In a lightly oiled shallow roasting pan, or Uuni Sizzler Pan (working in batches if necessary), spread out an even layer of potatoes.

Slide the pan into the Uuni and close the door. Roast 20 to 30 seconds. Then turn the pan, flip the potatoes, and roast another 20 to 30 seconds. Continue with 1 to 3 more rounds of turns until there are black spots and char marks on the potatoes. Set aside to cool completely.

Once cool, chop them into smaller, bite-sized pieces if desired. Place them in a mixing bowl with 2 teaspoons of BBQ sauce, the red onion, corn, cilantro, mayo, and lime juice. Mix and season with salt and pepper to taste.

If you’d like to follow The Sexy Vegan for more Uuni vegan action, you can find him on Twitter, Instagram and Facebook.

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Want to WIN some Uuni accessories?
To celebrate BBQ Week, we’re giving 3 lucky WINNERS a chance to score themselves a selection of prizes including an exotic meat hamper from Kezie Foods and a range of accessories for your Uuni.

How to enter? Simply share a photo of your own UUNI X BBQ dish on our  Facebook wall or send it to hello@uuni.net by Monday, June 5th. 3 winners will be announced on Wednesday, June 7th.
_____________________________________________

STAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.
We’ll be posting new recipes every day during BBQ Week, including recipes from our community pros: Country Wood SmokeUnited Q BBQBBQ ForteButter Wouldn’t Melt & The Sexy Vegan!

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.