This is a fancy alternative to your standard prawn cocktail. The perfect traditional seafood dish with a twist. Beautiful, fast and versatile – just like the Uuni!
450g of prawns
1-2 cloves of garlic, crushed
2 chillies, chopped
handful of fresh parsley
4 tbs mixed seeds
6 tbs olive oil
Fresh salad leaves
1 avocado, sliced
Rinse your prawns in cold water and drain them.
Marinate them for an hour in a bowl with the seeds, garlic, oil, parsley and chopped chilli.
Now light up your Uuni and keep it hot. These prawns cook on a high temperature.
While you’re waiting for the Uuni to heat up, prepare your salad leaves, chop your avocado and serve into bowls.
Pour your marinated prawns into a pan and place in the Uuni for 2-3 minutes, or until golden brown.
Serve the hot prawns on top of your prepared salads and enjoy.
We love using the top of the Uuni for heating things up – just put a saucepan on top of the oven and you’re off! What is better than mulled wine when it’s cold outside? And huddling together with loved ones around a glowing Uuni fire? Especially when there’s wine involved!
Half a bottle of red wine (it doesn’t have to be anything special!)
2 cinnamon sticks
Half a tsp whole cloves
Half a tsp whole allspice
1 lemon rind, grated
1 orange rind, grated
2 tbs brown sugar
1 dried bay leaf
Half a tsp grated nutmeg
A muslin bag, or a piece of fine material and some string.
Place the whole cloves, allspice, nutmeg, bay leaves and cinnamon sticks, orange and lemon rind into a muslin bag and tie shut.
Pour the wine into a sauce pan and add the spice-filled muslin bag and sugar.
Place the pan on top of a hot Uuni and allow to heat through for about 20 minutes – don’t let the wine boil, just keep it hot and stir regularly.
After 20 minutes, taste the mulled wine and add more sugar depending on taste.
Serve in mugs or heatproof glasses.
Chestnuts roasting on an Uuni fire,
Jack Frost nipping on your nose,
Yuletide carols being sung by a choir,
And folks dressed up like Eskimos.
Everybody knows an Uuni and some mistletoe,
Help to make the season bright.
Tiny tots with their eyes all aglow,
Will find it hard to sleep tonight!
A bag of chestnuts from your local market. That’s all!
First, light up your Uuni.
Wash your chestnuts and then dry them down with a tea towel.
With a small and sharp knife, cut an X shape into each chestnut. This will allow the steam to escape whilst cooking (thus preventing any mini chestnut explosions), and will also make the shells easier to peel when it’s time to eat them! Win win!
Put your chestnuts in a roasting tin and place them in your hot Uuni.
Allow to cook for 10 minutes. Make sure you shake them around regularly to ensure that they are evenly heated, and that there’s no burning going on.
Remove from the Uuni and let the chestnuts cool for a couple of minutes. As soon as they are cool enough to touch you should start to peel them. The warmer they are, the easier they are to peel.
We all know how tight things can get in even the best of ovens whilst cooking that all-important Christmas dinner. It always starts out well enough, with the meat and potatoes happily roasting away in the oven. But by the time you’re preparing the Yorkshire puddings, roasted veg and stuffing – tension is running high and baking trays can start to get a bit jumbled. Somebody might even suggest that you add the Yorkshire puddings to the oven at the end! Don’t allow your roast dinner to be compromised in this way! Especially not if you have a shiny Uuni 2 in your garden ready to save the day. When the going gets tough, scoop those wood pellets and light up your Uuni.
Salt and pepper to season
Olive oil for roasting
Par-boil your brussell sprouts, chopped parsnips and carrots on a medium heat for 8-10 minutes.
Drain, and drizzle with honey, and olive oil.
Empty your vegetables into a small pan that fits in your Uuni.
Now season your veg with rosemary, salt and pepper.
Put the tray into the hot Uuni and have your oven glove and spoon at the ready. Remove from the heat and rotate the vegetables often to keep an even colour.
Remove when veg is toasty brown.