National Pizza Month – Competition!

If you didn’t know, October is National Pizza Month!¬†ūüćēūüćē

Our team are 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 ‚Äėpay it forward‚Äô with a campaign we‚Äôre dubbing ‚ÄėPizza Forward‚Äô. Uuni will share ‚Äėa slice‚Äô 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!

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

GOOD LUCK!

 

Uuni Pro: Charcoal & Kindling

This is the first of our video series where we 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.

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 500ňöC/932ňöF in 20 min
  • Uuni Pro can cook delicious, authentic pizzas in only 60 seconds
  • The cooking surface of Uuni Pro is double that of the previous models
  • Uuni Pro users can bake bread, roast large cuts of¬†meat and other dishes as well as create pizzas that are up to 16‚ÄĚ 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.
  • Uuni Pro can be transformed into a gas powered oven with the Uuni Pro Gas Burner accessory
  • Unlike traditional ovens Uuni Pro is transportable and is easily moved or stored away.

Join the outdoor cooking revolution!

Food. Fire. Uuni.

Frutti Di Mare Pizza

… better known as SEAFOOD pizza!

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

What do you need?  
160g dough
Olive oil, to drizzle
Mixed seafood, precooked
(we’ve used prawns, mussels & calamari)
Capers
Parsley & chives, to top
Wedge of lemon, to serve

Method
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.

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

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

Umani Ribeye & Asparagus (BBQ Week)

BBQ Week: 29th May to 4th June

Daniel Shahin from United Q BBQ Podcast is back with another Uuni x BBQ dish for you try!

Wood Fired Umami Ribeyes
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 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.
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 with a wedge of Lemon.

____________________________________________

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 Smoke,¬†United Q BBQ,¬†BBQ Forte,¬†Butter Wouldn‚Äôt Melt¬†&¬†The Sexy Vegan!

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

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

Fish Finger Sandwich (BBQ Week)

BBQ Week: 29th May to 4th June

Ben Forte from BBQ Forte and United Q BBQ Podcast has shared his Uunified fish finger sandwiches Рall cooked in Uuni, including the bread! 

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
¬Ĺ tsp Garlic Powder
Salt & Pepper

Bread
¬Ĺ 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.
  6. Squeeze the lemon juice all over the fish and then sprinkle the rub mixture over the top.
  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.
  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.
  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.
  12. Once your fish is cooked slice open your breads add a little tartar sauce and a fish finger.
  13. Enjoy!


– Ben Forte
Bbqforte.com / @BBQForte
Unitedq.com / @UnitedQ

________________________________________

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 Smoke, United Q BBQ, BBQ Forte, Butter Wouldn’t Melt & The Sexy Vegan!

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

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

 

Spanish Wood Fired Prawn Skewers (BBQ Week)

BBQ Week: 29th May to 4th June

We’ve got another BBQ x Uuni recipe by¬†Daniel Shahin¬†from¬†United Q, the UK BBQ podcast. We cook a lot of prawns in Uuni and are excited to try this out!

Spanish Wood Fired Prawn Skewers
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 Prawns 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 immediately with a wedge of Lemon.


________________________________________

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 Smoke,¬†United Q BBQ,¬†BBQ Forte,¬†Butter Wouldn‚Äôt Melt¬†&¬†The Sexy Vegan!

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

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

Seafood Feast (BBQ Week)

BBQ Week: 29th May to 4th June

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


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 ‚Äúfishing bait‚ÄĚ 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 Smoke, United Q BBQ, BBQ Forte, Butter Wouldn’t Melt & The Sexy Vegan!

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

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

Ostrich Burgers (BBQ Week)

BBQ Week: 29th May to 4th June

That’s right… Ostrich!
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 РValid until June 30th! (UK delivery only!)

Ostrich Burgers

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

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!


_____________________________________________

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 Smoke, United Q BBQ, BBQ Forte, Butter Wouldn’t Melt & The Sexy Vegan!

Trying out this recipe? Don’t forget to share a photo!
Tag #uuni or #uunified via
Instagram, Twitter 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
¬Ĺ cup BBQ sauce, plus 2 teaspoons
¬ľ cup thinly sliced red onion
¬Ĺ cup grilled corn kernels
2 tablespoons chopped cilantro
¬ľ 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 ¬Ĺ 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.

_____________________________________________

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 Smoke, United Q BBQ, BBQ Forte, Butter Wouldn’t Melt & The Sexy Vegan!

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

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

 

 

Harissa Lamb Neck & Moroccan Spiced Flatbread (BBQ Week)

BBQ Week: 29th May to 4th June

James from¬†Butter Wouldn’t Melt¬†has joined us for BBQ Week!

HARISSA LAMB NECK & MOROCCAN SPICED FLATBREAD

Succulent, tender and mouthwateringly tasty, harissa lamb neck fillet takes very little time roasted in the Uuni over a bed of peppers and onions.

Lamb neck fillet is a wonderfully underrated and good value cut of meat. Full of flavour it is often slow cooked but works brilliantly well roasted hot and fast. Combine with the spicy heat of a harissa and a few roast vegetables and you have a delicious, colourful dish that packs a proper punch!

A brilliant way to show off the versatility of the Uuni 2S to your friends, serve with some spiced flatbreads and a cooling tzatziki, or toss over a bed of noodles with a splash of soy sauce

РJames Gibson 
Butter Wouldn’t Melt Blog
Check it out for more of his Uuni and BBQ recipes Рyou can also find James on Twitter, Instagram and Facebook!


What you’ll need:

Equipment: wood-fired oven (Uuni 2s in my case). Cast iron pan. For the harissa: pestle and mortar. Small frying pan.


INGREDIENTS


Harissa lamb neck fillet: serves 2-3
  • 500g lamb neck fillet
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 onion
  • olive oil
  • salt & pepper
For the harissa:
  • 1 tsp cumin seeds
  • ¬†1 tsp coriander seeds
  • ¬†1/2 tsp fennel seeds
  • ¬†1/2 tsp caraway seeds
  • ¬†1 tsp black peppercorns
  • ¬†1/2 cinnamon stick, broken up
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • ¬†1/4 tsp cayenne pepper
  • ¬†6 garlic cloves, minced
  • ¬†4 tbsp olive oil

For the Moroccan flatbread: (makes 10-12)

  • 400g plain flour
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp cinnamon
  • water
  • pinch of salt



METHOD


Prep

The harissa:
Toss your cinnamon, black pepper and cumin, coriander, fennel and caraway seeds into a dry frying pan and toast over a medium heat till fragrant.

Pour into a pestle and mortar and grind.

Throw in the rest of your harissa ingredients and mix together.

Lamb and veg:
Pat dry your lamb neck fillets. Rubbing half the harissa onto each side, coat evenly. Leave to marinade for at least an hour.

Cut your peppers in half, remove the seeds and then slice lengthways.

Peel your onion and cut in quarters before pulling the layers apart.

Moroccan Flatbread:
In a dry frying pan toast the cumin, coriander, caraway and cinnamon over a medium heat until fragrant.

Tip into a pestle and mortar and grind.

Mix the ground spices with the flour, adding water until a firm dough has formed.

Divide your dough into 10 ‚Äď 12 flatbreads, rolling out thinly into whatever shape you prefer.

Cooking

Lamb and veg:
Light your Uuni and bring it up to temperature, around 300C.

Toss your peppers and onion into a cast iron dish with¬†a splash of olive oil¬†and a good seasoning of salt and pepper.¬†I split my veg and the lamb between 2 separate dishes as I didn’t have one large enough for everything.

Once your Uuni is up to temperature, slide in your cast iron dish and roast the veg for a couple of minutes until the peppers begin to char.

Place your lamb fillets on top and slide back into the Uuni.

Cook for 8-10 minutes, turning and flipping the lamb every 2 minutes till your internal temperature reads 54.5C.

Remove from the uuni and rest for 10 minutes.

Moroccan Flatbread:
Cooking 2 at a time, slide your flatbreads off your peel into the Uuni and shut the door. After 20 seconds spin them 180C. After another 20 second flip them over. Check again after a further 20 seconds and spin 180C if it’s necessary.


Serving
Carve the lamb into thick slices and serve with the peppers and onions on spiced flatbreads and a tzatziki.

Don’t forget to enter our BBQ WEEK COMPETITION!
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 Smoke, United Q BBQ, BBQ Forte, Butter Wouldn’t Melt & The Sexy Vegan!

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

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