The Big Game is just around the corner and it’s time to take your Super Bowl celebrations to a whole new level! Why settle for the boring and drab? You can kick butt with this Super Bowl Party Tips by Uuni!
Pizza? No Problem. Wings? Sure thing! Nachos? Bring it on! Bring Uuni and your A-Game and cook like the neighbours are watching (and they will be – trust me!).
Enter our Super Bowl giveaway and score yourself a $100 Uuni gift card – entry details below!
Super Bowl Party Tips:
Short on time?
A great pizza starts with great dough! Our dough recipe is also perfect for a quick pizza party and can easily be prepped on the day you cook. Alternatively, prep your dough now and freeze in individual balls for Game Day. Remove 2 hours before cooking and allow to thaw at room temperature. Find the Uuni classic pizza dough recipe here.
Get your Kit Make sure you have enough Uuni Pizza Peels and don’t forget your secret weapon – the new Uuni Sizzler Pan! Cooking pizza for the whole team? The trick to a quick cook is to have your dough balls ready, toppings chopped, flour (or semolina) on the peel and only stretching and topping the base once Uuni has pre-heated and you’re ready to go!
Make it Fun and Interactive
The competition doesn’t need to be limited to the football field. Hold a pizza making competition, or why not have a chicken wing eating competition at half-time?
Share your party pics and WIN a $100 gift card!
Share your Uunified Super Bowl party pics on Twitter or Instagram using the tag #uuni to be in the chance to win a $100 Uuni gift card. Entries close midnight, February 6th.
It’s January. So if you’re anything like me you’re feeling ready to be a goodie post the ‘Season of Indulgence’. New year, new you etc… Luckily with Uuni this will not be or taste like a chore. Quite the opposite. Wood-fired cooking allows ingredients to sing! Vegetables are no exception and are given an extra depth and subtle wood flavour that domestic ovens just aren’t capable of.
As the resident veg lover at Uuni HQ, I’m often asked for my favourite foods to fire up in Uuni. Here are my top 5 vegan/plant-based wood-fired dishes: (I’d love to know what yours are!)
1) Uunified Mexican veg (hello Taco Tuesday)
2) Wood-fired baby potatoes (excellent with garlic oil)
3) Spicy Sriracha tofu + aubergine, cashews (as seen on the salad above)
4) Grilled portobello mushroom burgers
5) Cauliflower steaks (they’re big right now and for good reason)
If you haven’t tried Uuni roasted veg yet then I implore you to jump aboard the plant-powered wagon and pronto!
Veganism is trending it seems.. so let’s bring our plant-based A-Game to the party.
What you’ll need:
A cast-iron sizzler pan
Veggies of your choice (favourites include baby carrots, mushrooms, asparagus, broccolini & sweet potato chips)
A splash of extra virgin olive oil
Salt and pepper to taste
Hot sauce or extra herbs (optional)
Method: Wash and chop your vegetables into small pieces. Remember, the bigger the cut, the longer to cook! If you’re cooking a mix of veg, such as carrots, sweet potatoes and asparagus, add the asparagus half-way through to avoid over-cooking.
Add chopped veg with a splash of oil and some seasoning
Roast in a hot Uuni for 1-2 minutes, turn and repeat. (Cooking times will vary, depending on type of veg and temperatures).
Serve on a salad with rice or Uuni-fied baked potatoes.
Of course… vegan pizzas are the bomb too so let your imagination go wild. Leave your favourite toppings for me below!
If you’re looking for even more plant-powered inspiration, check out Edulis Wild Wood. Lisa is a wild food specialist and foraging instructor based in Leeds, UK. When she’s not taking foraging classes you’ll find Lisa in the Uuni Community Facebook group, sharing her favourite outdoor cooking tips!
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.
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,
PS. To mark the five years, we’ve launched a few new cast iron products. Check them out below 😉
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.
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 firstname.lastname@example.org)
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.
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 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.
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!
Mixed seafood, precooked
(we’ve used prawns, mussels & calamari
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!)
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.
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.
1 Ribeye Steak
Umami Butter (recipe below)
A little Olive Oil and Sea Salt
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.
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.
Wood Fired Asparagus
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.
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!
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
½ tsp Yeast
150g White Bread Flour
150g Wholemeal Bread Flour
1 tbsp Olive Oil
1 tsp Salt
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
12 Large Raw Prawns (heads and shell removed but leave the tails on)
2 Cloves of Garlic minced
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.