Tag Archives: Bread

Harissa Lamb Neck & Moroccan Spiced Flatbread (BBQ Week)

BBQ Week: 29th May to 4th June

James from Butter Wouldn’t Melt has joined us for BBQ Week!

HARISSA 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!


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



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.

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.


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

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 share a photo!
Tag #uuni or #uunified via
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Looking for more Uuni inspiration?
Join the UUNI COMMUNITY Facebook group
for sharing tips and recipes.

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:
Tag #uuni or #uunified via InstagramTwitter or Facebook

Looking for more Uuni inspiration? Join the UUNI COMMUNITY Facebook group for sharing tips and recipes.

 

 

 

 

 

 

 

Classic Garlic Bread with Rosemary

Here is our classic garlic bread recipe for the Uuni. Don’t be shy about the garlic. We all love it and those who don’t are just, well… wrong? This is the perfect accompaniment to a pizza party with friends and family. As always, it’s quick and easy to do.

Recipe
Classic dough
Crushed garlic, 2 cloves
Butter, approx 50g
Rosemary, a few sprigs or a handful of leaves
Extra virgin olive oil

Method
First, light up your Uuni.
While it’s heating up, spread your classic dough over a well-floured pizza peel.
Cover the dough with some melted butter and crushed garlic. Then add some fresh rosemary and slide the dough base into the pizza oven.
Allow to cook for 2-3 minutes.
Remove from the heat and drizzle with some extra virgin olive oil.
Season with salt and black pepper.