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.

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

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!

Trying out this recipe?
Let us know in the comments below!
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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.

Trying out this recipe? Don’t forget to share a photo!
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It’s National Cheese Pizza Day…

…and it would be rude not to celebrate!
Uuni-20160825-5795

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

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

Trying out this recipe? Don’t forget to share a photo!
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Uuni-June2016-3797 Uuni-June2016-3804 Uuni-June2016-3821

 

Blackberry Pizza With Ricotta, Pistachios & Honey

Put your Nutella and bananas away, there is a new dessert pizza in town! 

I should probably mention that we tested this recipe at 10am on a Monday morning and not only does it kick the Monday blues,  I can confirm it also makes for an excellent breakfast pizza. (Shhh, don’t judge us!)

BlackberriesRicotta2
This blackberry & ricotta pizza will seriously impress your guests without having to put in the hard work..


What do you need? 
(for 1 x 13inch pizza)

  • 1/2 cup of blackberries
  • Handful of pistachios
  • 1 tablespoon of honey + extra for drizzling
  • 1 cup of ricotta
  • 160g of pizza dough < Click to find our easy classic pizza dough recipe


Method

  1. Light up your Uuni wood-fired oven and pre heat for 10 to 15 minutes (keep that door closed!)
  2. While you wait for your Uuni to pre heat, grind up the pistachios in a mortar and pestle (or place them in a sandwich bag and use the back of a large spoon/rolling pin to crush).
  3. Mix 1 tablespoon of honey into the ricotta
  4. Flour your peel and prep your dough, ready for the toppings
  5. Spread the ricotta and honey mix evenly over your pizza base and top with the blackberries
  6. Slide the pizza into your Uuni wood-fired oven and close the door. Using your Uuni pizza peel, rotate every 15 to 20 seconds for an even coverage until cooked and then remove. (If you’re not cooking your pizza in 90 seconds, watch this video!)
  7. Top with crushed pistachios and a drizzle of honey

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