Tag Archives: salad

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.
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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.

 

 

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.

Chilli & Garlic Prawn Salad with Avocado

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!

Recipe
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

Method
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.

Roast Pumpkin & Aubergine Salad

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?

Recipe
175g pumpkin
1 small aubergine
1 chopped red onion
1 chopped red pepper
Baby leaf spinach
Pumpkin seeds
Honey
Balsamic vinegar

Method
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.