Category Archives: Recipe

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.

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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.

____________________________________________

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!
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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

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STAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.

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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!
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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
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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?
Don’t forget to check our other recipes and share a photo!
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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!
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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!
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Uunified BBQ Potato Salad (BBQ Week)

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!)

BBQ Potato Salad

Potato Salad plate

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 the potato salad 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.

Need ideas for a dish? See our other recipes
_____________________________________________

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.

 

 

Harissa Lamb Neck & Moroccan Spiced Flatbread (BBQ Week)

James from Butter Wouldn’t Melt has joined us for BBQ Week! This time we are making Harissa lamb neck with Moroccan spiced flatbread

Harissa Lamb Neck panHARISSA 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

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

Harissa Lamb Neck oven


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

Harissa Lamb Neck sides


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 – 12 flatbreads, rolling out thinly into whatever shape you prefer.

Harissa Lamb Neck dough

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.

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

Harissa Lamb Neck bread

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 SmokeUnited Q BBQBBQ ForteButter Wouldn’t Melt & The Sexy Vegan!

Trying out this recipe? Don’t forget to see 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.

Peruvian Pork With Wood-Fired Corn (BBQ Week)

Today’s BBQ x Uuni recipe has been shared by Daniel Shahin from United Q, the UK BBQ podcast – go have a listen!  This time it’s Peruvian Pork With Wood-Fired Corn.

Peruvian Pork corn

Wood-Fired Corn


Serves 4

Ingredients
4 Corn Cobs
130g Mayonaise
20g Pecorino finely grated
1 tsp Smoked Paprika
1 tsp Ancho Chilli Powder
Sprigs of Fresh Mint
Extra virgin olive oil

Method
1. Fire up the UUNI
2. Put your cast iron pan in to warm up.
3. Brush the Cobs with extra virgin olive oil.
4. When the Cast Iron is smoking hot chuck the Cobs onto it and chuck it back into the UUNI.
5. After 3 minutes rotate the Cobs.
6. When you have a nice char on the Cobs bring them out and smear with about 20g of Mayo on each. Sprinkle with the Paprika, Ancho, Chilli Powder, Pecorino and Mint Sprigs.
7. Serve with the leftover Mayo.

Peruvian Pork pan
Peruvian Pork in Uchucuta


Serves 2

Ingredients
2 Pork Ribeyes Bone in Uchucuta
2 Green Jalapeños
1 Scotch Bonnet
150g Feta Cheese
1 tbsp Red Wine Vinegar
Juice of 1 Lime
2 Cloves of Garlic

Uchucuta
Put the chilli’s into the UUNI on a Cast Iron Plate until charred, then pull stalk off. If you want it to be a little milder remove all of the seeds and scrape the inside of the chillis with a teaspoon.
Add the chilli’s and all the other ingredients to a blender and blend till smooth.

Peruvian Pork
1. Marinate the Ribeyes in just enough Uchucuta to cover (save the rest for serving and make sure that it doesn’t come in contact with raw meat) for minimum 2 hours but preferably overnight.
2. Fire up the UUNI
3. Put your cast iron pan in to warm up.
4. When the Cast Iron is smoking hot chuck the marinated Ribeyes onto it and chuck it back into the UUNI.
5. Cook to an internal of 65C which will take 4-6 minutes and flip the 6. Ribeyes halfway through.
7. Rest for a couple of minutes and serve with a generous dollop of the Uchucuta.

Have you entered 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 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 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.

 

 

 

 

 

 

 

 

 

 

Kangaroo Fillets & Pickled Cucumber Salad (BBQ Week)

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 Fillets are available in most Australian supermarket chains and when we found that Kezie Foods were a UK supplier we had to try it out!

Kangaroo Fillets Serving Proposal
Kangaroo fillets with pickled cucumber salad

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

Kangaroo Fillets seasoning
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 sides
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!)
Kangaroo Fillets UuniKangaroo Fillets cooked
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.

Kangaroo Fillets servingSTAY 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 out 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.