Burns Supper: Haggis & Potato Pizza

It’s Burns Night in Scotland and we’re celebrating the life of Robert Burns (writer of Old Lang Syne) with a haggis feast; Uuni style.

A Burns supper traditionally consists of haggis, mashed tatties (potato) and neeps (turnips) with plenty of Whisky – of course!

Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.

– The Selkirk Grace,  a prayer traditionally said prior to toasting Robert Burns (try saying it with a Scottish accent without laughing!)

Burns Supper: Haggis & Potato Wood-Fired Pizza

What do you need? (per pizza)
160g Pizza dough
Pizza sauce
Haggis
Potato, thinly sliced 
Cheddar Cheese (the Scottish way!)

Method
1. Insert pizza stone & preheat Uuni for 10-15 minutes
2. Preheat two sizzler pans for 1 minute, add potato slices & haggis, cooking for 2-3 minutes (or cooked separately if using the one pan)
3. Prep the base with pizza sauce
4. Once cooked, layer the potato and haggis onto the pizza base, topping with cheddar cheese
6. Slide the pizza into your Uuni and cook for 60 to 90 seconds.
7. Enjoy with a nip of whisky! (don’t tell Kristian that we’re breaking into his 12yo Glengoyne)


Sláinte Mhath / Happy Burns Night!

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Tunnbröd

Tunnbröd, also known as that guilty pleasure that can be picked up on your way through the Ikea checkouts, is the holy grail of flat breads, often used for wraps and traditionally a family recipe not to be shared. Thankfully, we have the talented Rikard in the Uuni family who has adapted his own recipe for cooking with Uuni!

(Click on the images to get up close and personal with this

Soft Swedish Flatbreads – Tunnbröd

0.75 tbsp dried active yeast
75g butter
2dl milk
2dl water
0.75dl caster sugar
400g flour
200g rye flour
1/2 tsp salt
1 tsp caraway seeds
1 tsp fennel seeds

75g Swedish light syrup (or golden syrup)

1. Melt the butter in a saucepan. Stir in the milk and water until the mix is lukewarm – about 25C is a good temperature for the yeast I use. Then add the sugar and yeast and whisk it together. Leave for 15mins until the yeast is activated and you can see some bubbles on the surface.

2. Grind the spices in a pestle and mortar. Mix the remaining dry ingredients in a bowl and pour on the syrup. Add the yeast mix and stir it together with a wooden spoon. This requires some arm strength – stir it in the bowl for 5-10mins until everything has blended thoroughly. Leave to rise for 1hr or until doubled in size (depending on temperature, it sometimes takes 2hrs).

3. Put the dough on a floured worktop and begin kneading it whilst slowly adding more flour, about 3-4dl. Knead for 5-10mins until the dough stops sticking to your hands.

4. Cut the dough into 14 pieces. Flour the worktop under the dough balls and, using a rolling pin, roll each one into a 30cm diameter – the thinner the better. Use a brush to remove as much of the flour as possible (flour burns at a lower temperature than the dough in the oven) If you don’t have a fancy Swedish rolling pin to punch holes in your dough, use a fork and make lots of little holes across the flattened dough – this creates little pockets of air when baking and prevents the bread from rising like a pita bread.

5. Bake each flatbread for 30-45 secs, turning at least twice during the bake, don’t turn it over. It should not have a colour, if it gets golden brown it will be hard.

6. Serve with plenty of butter or, if you want a real Swedish treat; with gravad lax, cream cheese and horseradish rolled up into rounds.

Big thanks to Rikard for sharing this recipe.

Smaklig måltid – that’s Swedish for Bon appétit!

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Start a new Thanksgiving tradition: Turkey, bacon, blue cheese & cranberry pizza

What’s one of the best parts about a Thanksgiving meal? The leftovers!  

Whether you’re cooking for 2 or 20, why not skip to the best part and go straight for our favourite next day dish:

Thanksgiving Wood-Fired Turkey, Bacon, Blue Cheese & Cranberry Pizza 

What do you need? (per pizza)
160g pizza dough
Olive oil to drizzle
Mozzarella
Blue cheese
1/2 small sprig of thyme
1 piece of turkey, cut into small pieces
Handful dried cranberries (or cranberry sauce)
1 rasher of bacon, diced

Method
1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Preheat a sizzler pan for 1 minute and then put the bacon on to cook for a further minute
3. Flour the peel and begin to stretch the dough
4. Drizzle a small amount of olive oil to lightly cover the base and begin to add the turkey, cranberries, blue cheese and mozzarella pieces, ending with the cooked bacon. (If using cranberry sauce instead of dried cranberries, add to pizza once cooked)
6. Slide pizza into your Uuni and cook until perfect, adding a sprinkle of thyme when removing.
7. Eat, relax, repeat.

Happy Thanksgiving!

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uuni-20160825-5669 uuni-20160825-5672uuni-20160825-5681uuni-20160825-5689

Fantastic. Wood-fired Food. Fast. 

Oh Canada – Beaver Tails

It was Canadian Thanksgiving yesterday and we had a lot to be thankful for!

Not only does Canada produce 77% of the world’s maple syrup, they invented basketball and created Trivial Pursuit, it’s the first country to have built an alien landing pad, both Superman and Wolverine were originally Canucks, it’s home to the 2nd largest French speaking city in the world AND they came up with these…

uuni-20160825-web-5895uuni-20160825-web-5881uuni-20160825-web-5911BEAVER TAILS
Traditionally deep fried (similar to Churros), we thought we’d give it a shot and come up with our own wood-fired version.

Perfect for using up any left over dough, there is nothing tricky about this treat and should fill even the biggest of sweet spots.

What do you need? Makes 2-3 Beaver Tails
160g pizza dough
2 tbsp melted butter
2 tbsp brown sugar
1 1/2 tsp cinnamon

Method
1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Working the dough, portion off into 2-3 pieces and shape to resemble a beaver’s tail.
3. Cook in your wood-fired oven until golden.
4. Using a basting brush, generously cover each tail with the melted butter and then sprinkle with brown sugar and cinnamon.
5. Sit back and enjoy with a Labatt Blue if you’re wanting to keep it authentic.

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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.

uuni-20160825-web-5448uuni-20160825-web-5536uuni-20160825-web-5590uunified-kofteTURKISH 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
4. Shape into fingers and cover. Chill for at least an hour (we were too hungry and left ours for 10 minutes)
5. Once rested, place the kofte on a preheated and oiled sizzler pan.
Cook until golden brown on all sides

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

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

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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.
Uuni-20160825-5805 Uuni-20160825-5809Uuni-20160825-5812

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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.

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Uuni-June2016-3797 Uuni-June2016-3804 Uuni-June2016-3821

 

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.

Uuni-June2016-3929

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

Uuni-June2016-3932

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.
Uuni-June2016-3958

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!

Uuni-June2016-3990

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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.

Uuni-June2016-3477

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

Uuni-June2016-3488

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