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.
When we think about Halloween food it’s often all about the sweets and treats. When it all gets a bit too much, how about balancing out with a hearty pumpkin salad?
1 small aubergine
1 chopped red onion
1 chopped red pepper
Baby leaf spinach
Chop your pumpkin, aubergine, red onion and red pepper and put them onto a baking tray.
Season and drizzle the ingredients with olive oil and put them into the hot Uuni.
Cook for approx 3 minutes, until the ingredients are golden brown.
Remove from the heat and drizzle with a couple of teaspoons of honey, followed by a splash of balsamic vinegar.
Serve on top of a bed of baby leaf spinach and sprinkle with pumpkin seeds. Or alternatively put the ingredients into tortilla wraps or pittas for the ultimate sandwich.