Tag Archives: BBQ

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.

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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 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.

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 – all 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
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.
  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 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.

 

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 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.

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 “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 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.

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
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 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.

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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 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.

 

 

Peruvian Pork With Wood-Fired Corn (BBQ Week)

BBQ Week: 29th May to 4th June

Today’s BBQ x Uuni recipe has been shared by Daniel Shahin from United Q, the UK BBQ podcast – go have a listen! 


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 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 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)

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
InstagramTwitter or Facebook

Looking for more Uuni inspiration?
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