Aldersons | Morepork Smokey BBQ Sauce
Aldersons | Morepork Smokey BBQ Sauce
Aldersons | Morepork Smokey BBQ Sauce
Aldersons | Morepork Smokey BBQ Sauce
Aldersons | Morepork Smokey BBQ Sauce

Aldersons | Morepork Smokey BBQ Sauce


"Often heard in the forest at dusk and throughout the night, the Morepork is known for its haunting, melancholic call to seek a mate. Like the Morepork, no cut of barbecued meat should be left unaccompanied – day or night."

No, this isn’t a fairy tale or spooky story, this is Alderson’s Morepork BBQ Sauce. Alderson’s is a boutique hot sauce company that creates tasty and unique sauces.

Alderson's smokey BBQ sauce is the all natural family-friendly condiment. It works wonders on beef, pork, chicken, pizza and roast veges.

Gluten Free Organic Ingredients Vegan

Apple Juice, Tomato Paste, Brown Rice Malt, Raisins, Black Strap Molasses, Cider Vinegar, Manuka Smoked Onion, Lemon Juice, Salt, Garlic, Mustard Powder, Tamarind Paste, Jalapeno Peppers, Olive Oil, Spices

PUMPKIN CHORIZO BBQ PIZZA RECIPE

Aldersons Morepork BBQ sauce has become a family favourite instead of tomato paste on pizza. It gives both meat and vegetarian pizzas a new twist – as a vegetarian option use roast veges and leave off the chorizo in this recipe. Enjoy!

INGREDIENTS

  • 1 onion finely sliced
  • 1/4 butternut pumpkin, de-seeded and cut into 2cm pieces
  • 1 x large pizza base
  • 1/2 cup Alderson’s Morepork BBQ Sauce
  • 1 cup feta cheese
  • 1/4 cup pine nuts
  • 350g greek style yoghurt
  • Handful of fresh basil leaves
  • 1 tbsp balsamic vinegar
  • 1 chorizo sausage sliced

DIRECTIONS

  1. Preheat oven to 200°C.
  2. Steam the butternut pumpkin for 10-15 mins or until tender.
  3. To caramelise the onions, use a small saucepan over a medium heat, spray with oil, add onion and stir. Add the balsamic vinegar and continue to stir for 2-3mins. Take off the stove and put aside.
  4. Spread Morepork sauce on the pizza bases.
  5. Scatter the steamed butternut pumpkin, caramelised onions, feta cheese and pine nuts.
  6. Bake in the oven for 15 mins or until bases are crisp.
  7. Finally drizzle with greek yoghurt and fresh basil leaves.






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