All posts by Uuni

Kangaroo Fillets & Pickled Cucumber Salad (BBQ Week)

BBQ Week: 29th May to 4th June


Kangaroo fillets with pickled cucumber salad
(It’s not every day we get to type that!)

We do have an Australian in the Uuni team and when we heard about this dish we weren’t quite sold on it… until now. Hands down one of the best cuts of meat we’ve ever tried. Kangaroo meat is readily available in most Australian supermarket chains and when we found that Kezie Foods were a UK supplier we had to try it out!

In case you were wondering (it was the first question we asked), Kangaroo meat is wild and procured under a strict quota system, with over 3 million more Kangaroos in Australia than people! Although we still feel a little funny eating the national emblem, Kangaroo meat is a great source of protein and impressively low in fat, with only 2%. It’s also easy to cook and is seriously tasty.

Ingredients
Kangaroo fillets, coated in a dry BBQ rub
2 large cucumbers, peeled and thinly sliced
1/4 cup rice vinegar
1/2 medium red onion, thinly sliced
Salt and ground pepper, to season


Pickled Cucumber Salad
For only 4 ingredients and throwing them all into the one bowl, this is a surprising lovely light summer side dish that is the perfect accompaniment to a strong gamey meat. As above, literally, throw it all in, give it a mix and you’re done! 
Kangaroo Fillets
Prepare fillets with choice of rub or seasoning, including a splash of olive oil. Cook on a sizzler pan until desired degree of doneness (yes, that’s the actual term for it!), rotating 2 or 3 times. The below fillets were cooked in 3-4 minutes. As with most lean meats, it is easy to overcook so don’t be afraid to remove it early and let it sit for a few minutes, as it will continue to cook through.

Want to try cooking your own Kangaroo fillets? We let Kezie Foods know what we were up to for BBQ Week and they’ve given the Uuni Community a discount code: UUNI10  to be used at www.keziefoods.co.uk! (UK shipping only – sorry!)

Just in case you didn’t know…..

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 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
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Join the UUNI COMMUNITY Facebook group
for sharing tips and recipes.

Zucchini Fritters (BBQ Week)

BBQ Week: 29th May to 4th June

One of our favourite side dishes of the week: Quick, easy & tasty!
We’ve paired this side with our garlic & herb chicken skewers.

Zucchini Fritters 

Ingredients (makes 6-8 fritters)
1 medium zucchini, trimmed either side
1/2 medium onion
1/4 cup grated Pecorino Romano cheese
1/4 cup mozzarella cheese
1/4 cup all-purpose flour
1/3 cup finely chopped fresh parsley
1 tsp finely chopped fresh oregano
Salt and ground pepper, to season
1 large egg, lightly beaten
Extra-virgin olive oil, for frying
Plain greek style yogurt, for serving


Method
1. Preheat Uuni for 10-15 minutes
2. Grate zucchini, using the largest grater holes, then dry off in a clean kitchen towel. Repeat with onion.
3. Mix together zucchini, cheese, onion, herbs and flour, seasoning with salt and pepper.
4. Preheat sizzler pan with extra virgin olive oil then add beaten egg into the mixture and combine (only if cooking straight away).

5. Remove the sizzler from Uuni and begin to add the mixture, 2 tbsp per fritter. You should be able to add 2-3 fritters per pan. Flatten each fritter slightly, using a spatula. Cook until golden brown (1-2 mins each side) and then place on a paper towel.
6. Serve with Uunified veg and greek style yoghurt – we threw in some vine tomatoes and a baby pepper stuffed with mozzarella for 2-3 minutes.


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 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.

Garlic & Herb Chicken (BBQ Week)

BBQ Week: 29th May to 4th June 

If you missed our announcement last week, today marks the start of National BBQ Week. We’re taking on the Uuni X BBQ challenge and firing up all of our favourite BBQ foods in our wood-fired ovens.

Firstly… competition time! 
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 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. 

Herb & Garlic Chicken Skewers

Ingredients
450g chicken, diced
1 tbsp rice vinegar
1/2 cup of fresh herbs (we used rosemary, thyme, parsley and oregano)
1 tsp garlic, chopped
1 tbsp lemon zest
Salt & pepper, to season
Skewers (if wooden, soak in water for at least 1 hour to avoid burning)

Marinade 
1. Place chicken into a bowl and set aside.
2. Mix all remaining ingredients together and coat chicken, refrigerate while you preheat Uuni, or make it the night before for optimum flavour. At this stage, you can add more flavouring if desired – we opted for an additional 1 tbsp of sweet chilli sauce – just to heat things up a little more!

Method
1. With a drizzle of oil, preheat sizzler pan for 1 minute.
2. Thread the chicken pieces onto a skewer (we ended up with 4 skewers with 4-5 pieces of chicken per skewer)
3. Remove sizzler pan, place skewers on and cook in Uuni for approx 6 minutes or until cooked
4. Serve with Uunified veg and a side of your choice (we chose zucchini fritters – recipe coming soon!)


STAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.
We’ll be posting 2-3 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.

 

BBQ Week Competition

BBQ Week
29th May – 4th June 2017

We’re teaming up with some of our community BBQ pros to bring you our favourite Uunified BBQ dishes.

We’ll also be road testing Kezie Foods in Uuni, who has supplied us with some serious BBQ food to cook over the week. How about some Crocodile burgers?

Country Wood Smoke
United Q BBQ
BBQ Forte
Butter Wouldn’t Melt
The Sexy Vegan
… and the whole Uuni team will sharing BBQ recipes that have been adapted for Uuni, right across BBQ week!

Want to WIN a £50 Kezie Foods exotic meat hamper and Uuni accessories?

How to enter?
Share a photo of your own Uunified x BBQ dish on our Facebook wall or submit via hello@uuni.net. All entries should be posted or sent in by Monday 5th June.

3 WINNERS
 will be announced on Wednesday 7th June.
(Winners outside of the UK: the meat hamper prize cannot travel outside of the UK but we will fix you up with some sweet Uuni accessories!)

Food. Fire. Uuni.
#uuni #uunified
@uunihq

Easy Homemade Bacon Jam

Bacon jam. It’s time to test the hype!

We’ve had a number of requests for this and it might just be one of our favourite pizza toppings of 2017!

Bacon jam is a bacon-based relish. It is typically made through a process of slow cooking the bacon, along with onions, vinegar, sugar, and spices, before mixing in a food processor.

As long as you like bacon, you can pretty much add this savoury spread to anything!  So far we’ve only tried it on pizza and these bad boys below (cooked in Uuni). The verdict? I think we might be adding a little bacon jam to everything (at least until we’re bacon jammed out).

Since there are so many variations of this recipe, we’ve added a few alternative ingredients for you to consider using, including coffee instead of water! Many recipes claim to cook for 2-4 hours in a slow cooker for even better results.

Enjoy!

_________________________________________

Easy Homemade Bacon Jam 

Ingredients

500g/1lb smoked bacon, diced
2 onions, peeled and diced
1/2 cup water (or strong brewed coffee)
1/2 cup maple syrup (or agave)
2 tbsp cider vinegar
1 tbsp rosemary, dried or fresh
Pinch of salt & pepper

Method

1. Add diced bacon (as small as you can dice it) to a pan and cook on a low heat until lightly crisp. (Cooking on a low heat will allow you to release fat from the bacon which you’ll want to keep in the pan for the next step!)

2. Once cooked, remove bacon from pan and set aside.

3. Using the same pan, add diced onion and cook until soft and yellow. (Remember, don’t clean the pan as you want to cook the onion in the bacon remnants for added taste!)

4. Once cooked, add the cooked bacon, maple syrup, rosemary, water, cider vinegar, salt and pepper to the onions.

5. On a medium heat, simmer for 1 hour as the mixture now needs to reduce into a jam like consistency. It’s best to check on the mixture periodically to ensure it hasn’t reduced too much, too quickly. You can add a little more water if you find this to be the case.


6. After 1 hour of simmering it’s time to pulse! Using a food processor, pulse 2-3 times (many food processors come with a pulse button, otherwise just turn the processor on and off for 1 second at a time). You want to end up with a consistency similar to the below photo.

7. Once processed, use the bacon jam straight away or keep refrigerated for up to 2-3 weeks, sealed in an air tight container or jar.

Trying out this recipe? Don’t forget to share a photo!
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for sharing tips and recipes.

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!

Trying out this recipe? Don’t forget to share a photo!
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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!

Trying out this recipe?
Let us know in the comments below!
Don’t forget to share a photo:
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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!

Trying out this recipe? Don’t forget to share a photo!
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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.

Trying out this recipe? Don’t forget to share a photo!
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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.

Trying out this recipe? Don’t forget to share a photo!
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