Tag Archives: Featured

Garlic And Herb Chicken (BBQ Week)

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. Today we will prepare Garlic And Herb Chicken but First – 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. 

Garlic and Herb Chicken Skewers

Garlic And Herb Chicken prep
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)

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!

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!)

Garlic And Herb Chicken cooked

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 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.


Bacon Jam – Easy Homemade Topping Recipe

Bacon jam. It’s time to test the hype!

We’ve had a number of requests for this and it might just be one of our favourite pizza toppings of 2017!

Bacon jam is a bacon-based relish. It is typically made through a process of slow cooking the bacon, along with onions, vinegar, sugar, and spices, before mixing in a food processor.

As long as you like bacon, you can pretty much add this savoury spread to anything!  So far we’ve only tried it on pizza and these bad boys below (cooked in Uuni).

The verdict? I think we might be adding a little bacon jam to everything (at least until we’re bacon jammed out).

Bacon Jam serving

Since there are so many variations of this recipe, we’ve added a few alternative ingredients for you to consider using, including coffee instead of water! Many recipes claim to cook for 2-4 hours in a slow cooker for even better results.



Easy Homemade Bacon Jam 



500g/1lb smoked bacon, diced
2 onions, peeled and diced
1/2 cup water (or strong brewed coffee)
1/2 cup maple syrup (or agave)
2 tbsp cider vinegar
1 tbsp rosemary, dried or fresh
Pinch of salt & pepper


1. Add diced bacon (as small as you can dice it) to a pan and cook on a low heat until lightly crisp. (Cooking on a low heat will allow you to release fat from the bacon which you’ll want to keep in the pan for the next step!)

2. Once cooked, remove bacon from pan and set aside.

3. Using the same pan, add diced onion and cook until soft and yellow. (Remember, don’t clean the pan as you want to cook the onion in the bacon remnants for added taste!)

4. Once cooked, add the cooked bacon, maple syrup, rosemary, water, cider vinegar, salt and pepper to the onions.

Bacon Jam ingredients

5. On a medium heat, simmer for 1 hour as the mixture now needs to reduce into a jam like consistency. It’s best to check on the mixture periodically to ensure it hasn’t reduced too much, too quickly. You can add a little more water if you find this to be the case.

Bacon Jam cooking
6. After 1 hour of simmering it’s time to pulse! Using a food processor, pulse 2-3 times (many food processors come with a pulse button, otherwise just turn the processor on and off for 1 second at a time). You want to end up with a consistency similar to the below photo.Bacon Jam mixing

7. Once processed, use the bacon jam straight away or keep refrigerated for up to 2-3 weeks, sealed in an air tight container or jar.

Bacon Jam spread

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.

Turkish Kofte With Mixed Meat [+Vege Alternative]

Turkish Kofte has always been a favourite – it’s easy, tasty and you can even eat it off a stick. Originating from the Middle East and South Asia, Kofte (or Kofta) is normally served up as balls or fingers of ground meat with added spices or onions.

Inspired by The Guardian’s recipe on how to make the perfect lamb kofte, we’ve used a mix of lamb and beef for an ultimate Turkish kofte experience.

Not a fan of meat?
Find a vegetarian & vegan kofte alternative below.

turkish kofte prepturkish kofte rawturkish kofte panturkish kofte process


8-10 Kofte fingers
Prep time: 8 minutes (+ resting time)
Cook time: 6-8 minutes
Difficulty: Too easy

What do you need?
2 small onions
1 small bunch of parsley
1 small bunch of mint, leaves only
375g lamb mince
375g beef mince
50g toasted pine nuts, roughly chopped

1½ tsp ground allspice
1½ tsp ground cinnamon
½ tsp grated nutmeg
1½ tsp black pepper
1½ tsp salt
Oil, to grease

1. Grate the onions, place into a sieve or strainer to remove the liquid and put into a large bowl (too much liquid could stop the kofte from keeping it’s shape during cooking).
2. Finely chop the parsley and mint and add to bowl.
3. Mix in the meat, pine nuts, spices and salt until thoroughly combined
4. Shape into fingers and cover. Chill for at least an hour (we were too hungry and left ours for 10 minutes)
5. Once rested, place the kofte on a preheated and oiled sizzler pan.
Cook until golden brown on all sides

Serving Suggestions
Lunch time kofte at Uuni HQ included pita bread and salad, dressed with homemade tzatziki.
Try out LiveEatLearn’s easy tzatziki recipe.

Vegetarian or vegan?
Try out Connoisseurusveg’s Turkish Style Vegan Kofte Kebabs.

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.


Ultimate Breakfast Pizza

This might be the ultimate breakfast pizza but we can guarantee that it tastes great no matter what time of day it is. Combining most of the staple ‘big breakfast’ ingredients, everyone needs to try this morning miracle.

What do you need?
Pizza dough
Pizza sauce
Bacon (diced)
Mushrooms (thinly sliced)
Cherry tomatoes (quartered)
1 egg (per pizza)
Sriracha sauce (A little or a lot, depending on how adventurous you’re feeling).

Vegetarian? Try swapping the bacon for Bhacon.

1. Preheat  Uuni for 10-15 minutes.
2. Pop the sizzler pan in to preheat for the last 3-4 minutes.
3. Once preheated, place the bacon into the pan, cooking until it begins to brown slightly. At this stage, add the mushrooms to the pan and leave until they have cooked through.


4. Begin to prep the dough while the bacon and mushrooms are sizzling. (We have used 160g of dough for the perfect breakfast portion).


5.  Add sauce to the pizza base and begin to layer the toppings on, starting with tomatoes, bacon, mushrooms & mozzarella.
6. Here’s the tricky part – adding the egg. If you’re like me and would like the egg to be perfectly centred, the egg will move forwards when you slide the pizza into the oven. Try placing the egg closer to the edge (as seen below) to allow for movement and you should end up with an eggy centre.

7. Cooking times will vary, depending on the temperature, just be sure the egg white is set before removing.

8. Top with a little parsley & sriracha. Optional extra: Fresh slices of avocado. Make yourself a juice, grab a magazine or newspaper and enjoy!


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 Lamb Cutlets

The first Uuni Sizzler Pans have been delivered and it’s time to get cooking!

If you’re using the Uuni Sizzler Pan for the first time, don’t forget to follow our care instructions to ensure your pan is seasoned correctly. This will keep your pan looking and cooking well for years to come.

We’ll be sizzling more over the coming weeks however we’re starting with our favourite:
Lamb cutlets!

Getting started: Sizzling is straight forward. Always pre heat your pan in the Uuni for 1-2 minutes. The pan can be placed straight onto your aluminium or stone base, depending on the model.

Prepping the cutlets: We started off with a rack of lamb which was then sliced into individual pieces. Rub olive oil, salt and pepper (or your preferred seasoning) into each piece.Uuni-June2016-3470

Cooking: Load the cutlets into your pre heated pan and place in the centre of the oven.

At approximately 350˚C/662˚F, the cutlets were cooked perfectly in 8 minutes. Be sure to turn them over half way through.

Cooking times will vary, depending on the temperature of your Uuni.


To finish: Try plating up the cutlets with a side of Tzatziki and cucumber for a sizzling summer feast.


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.


Classic pizza dough recipe

I’ve gone through many many dough recipes over the years and this is the one I currently find myself using the most. Behold, the canonical pizza dough recipe.

Check out our handy how-to videos below or keep scrolling down for the full recipe!

Makes 5 x 12″ pizzas (165g per dough ball)
3 x 16″ pizzas (275g per dough ball)


  • 500g ( 4 cups) Type ’00’ flour  or strong white
  • 300g (300 ml / 10.5 oz / 1⅓ cups) water
  • 20g (1 tbsp) olive oil
  • 10g (2 tsp) salt
  • 7g dry yeast (or 20g fresh yeast)


  1. Bring 1/3 of the water to boil and mix with the rest of the cold water. This brings it to the correct temperature
  2. Whisk in the yeast and then oil
  3. In a separate bowl, sift the flour with salt
  4. Mixing by hand: Pour water on top of the flour and begin mixing with a wooden spoon. Once the dough is starting to form, continue mixing with your hands. Turn the dough onto a slightly floured surface and knead using both hands. Continue kneading for around 10 minutes until the dough is firm and stretchy. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
    Using a mixer: I use a Kenwood Chef. I’ll turn the machine on 2/6 and start gradually adding water. Once mixed, I’ll time 5-10 minutes on the same setting. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
  5. Once the dough is proved, divide it into 165g dough balls for the perfect traditional Neapolitan pizza base that cooks in as little as 60 seconds in your Uuni wood-fired oven. Let them rise for a further 20 minutes before stretching.  (If you want to do cold proving  (which we highly recommend) use half the amount of yeast and leave to prove in a fridge for 24-48 hours before dividing into dough balls. Cold proving helps to develop a deep flavour to the dough as it allows the yeast to work with the sugars in the flour for longer. Let the dough return to room temperature before stretching and cooking.)
  6. Once proved it’s time to stretch your dough into pizzas.
    Top tips for stretching dough: Always start with a perfectly rounded dough ball as this helps to keep the shape round when stretching out. On a lightly floured surface, pressing down with floured fingertips, shape the dough into a small, flat disk. Working from the centre, push the dough outward while spreading your fingers, making the disk larger. Pick up the dough. Move your hands along the edges, allowing gravity to pull the dough into a 14-inch circle, oval, or rectangle.

Let us know what you think of this recipe in the comments. There are plenty of different variations to a pizza recipe and we’d love to hear your take on it!

Salted Caramel Banana Pie

We’ve always known that the Uuni is for way more than just cooking pizza and this week I’ve been doing a bit of experimenting with new ideas and recipes.  How about desserts? Yes indeed! That’s one of my very favourite courses 🙂

In my camping days…(less prevalent now!) We loved making baked bananas on campfires. So easy! You’d just slice the banana length ways (skin still on), stuff it with chocolate buttons, wrap it in foil and throw it into the fire. The outside skin would blacken and the inside would be a gooey lovely mess to be scooped out with a spoon. Yum. Working with the gooey banana idea and combining with another childhood favourite -banofee pie- I decided to create a (*ever so* slightly more grown up version)  Salted Caramel Banana Pie, surely something that would appeal to all ages at our garden party this weekend.


For the salted caramel * note: you can buy this pre-made from supermarkets for an even quicker dessert.

  • 200g(1 cup) granulated sugar
  • 90g (6 Tablespoons) salted butter, cut up into pieces
  • 120ml (1/2 cup) double cream
  • 1 teaspoon salt
  • Puff pastry, rolled thinly (approx 2mm)
  • 1-2 bananas, sliced
  • (Vanilla ice-cream to serve) *optional


For the Caramel Sauce: (*you can also buy readymade to save time)

  1. Heat granulated sugar in a saucepan over medium heat, stirring constantly with a rubber spatula.
  2. Sugar will form into clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn.
  3. Once sugar is completely melted, add the butter. (Be careful in this step because the caramel will bubble rapidly when the butter is added.)
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  5. Very slowly, drizzle in the cream. (Since the cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.)
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in 1 teaspoon of salt.


For the Base:

  1. I used pre-made puff pastry for the base. I rolled it very thinly to around 2mm.
  2. Grease a small round tin with butter and cut the pastry to fit.(my tin was 18cm in diameter.)
  3. Spread the salted caramel mixture generously onto the base but leave a 1cm border to allow the puff pastry crust to rise.
  4. Top the caramel sauce with sliced banana.
  5. Place the tin in a hot Uuni for approximately 3 minutes turning midway.
  6. Serve with cream or ice-cream. Enjoy!

Keep us posted on your Uuni dessert ideas:)

Darina x