Al Dente Gourmet Catering

20/11/2025

🍤🔥 Creamy Cajun Shrimp Orzo Skillet with Charred Corn

✨ Short Description

A one-pan, ultra-creamy Cajun orzo loaded with juicy seared shrimp, smoky charred corn, garlic, parmesan, and a buttery paprika finish. Cozy, glossy, viral.

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🛒 Ingredients:

Shrimp🍤

400g large shrimp, peeled & deveined

1 tbsp Cajun spice

1 tsp smoked paprika

1 tsp garlic powder

Salt & pepper

1 tbsp butter + 1 tbsp oil

Orzo Base🌽

1 cup orzo

1 small onion, diced

3 cloves garlic, minced

1½ cups chicken stock

1 cup cream

1 cup charred corn (fresh, frozen, or tinned)

½ cup grated parmesan

1 tsp Cajun spice

½ tsp paprika

Salt & pepper

🏁Finish:

Fresh parsley

Lemon wedges

Extra charred corn

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👨‍🍳 Instructions

1️⃣ Season & Sear the Shrimp

1. Toss shrimp with Cajun spice, paprika, garlic powder, salt & pepper.

2. Heat butter + oil in a pan.

3. Sear shrimp until golden on both sides (1–2 min/side).

4. Remove and set aside.

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2️⃣ Build the Creamy Orzo

5. In the same pan, sauté onions until soft.

6. Add garlic — cook 30 sec.

7. Add orzo and toast 1 min.

8. Add chicken stock + cream + Cajun spice + paprika.

9. Simmer 10–12 min until thick, glossy, and creamy.

10. Stir in parmesan.

11. Add charred corn.

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3️⃣ Finish

12. Fold shrimp back into the orzo.

13. Adjust salt & pepper.

14. Add extra corn on top for a pop of colour.

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4️⃣ Serve Al Dente Style

15. Present in a cast-iron skillet.

16. Garnish with parsley + lemon wedges.

17. Drizzle a touch of melted butter + paprika for shine.

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🔥 Chef’s Tip:

Char your corn in a dry hot pan for 5 minutes — smoky flavour levels increase by 100%.

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20/11/2025

🍯🧄 Hot Honey Chicken Parm Sliders with Garlic Butter Rolls🔥🍯

✨ Short Description

Ultra-crispy chicken pieces smothered in melty mozzarella, stacked inside soft buttery rolls, then drenched in a sticky hot-honey glaze. Pull-apart, glossy, messy — a guaranteed scroll-stopper.

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🛒 Ingredients:

Crispy Chicken🍗

500g chicken breast, cut into slider-sized pieces

1 cup flour

1 cup panko crumbs

2 eggs (beaten)

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

Salt & pepper

Hot Honey Glaze🍯

½ cup honey

1–2 tbsp hot sauce (adjust heat level)

1 tbsp butter

1 tsp chili flakes

1 tsp lemon juice

Slider Build🍔

12 soft mini rolls or dinner rolls

2 cups grated mozzarella

½ cup marinara (optional but 🔥)

½ cup grated parmesan

🧈Garlic Butter🧄

3 tbsp melted butter

1 tsp garlic powder

1 tsp parsley

Pinch salt

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👨‍🍳 Instructions:

1️⃣ Bread & Fry the Chicken

1. Mix flour, paprika, garlic powder, onion powder, salt & pepper.

2. Coat chicken → egg → panko crumbs.

3. Fry until golden or air-fry at 200°C for 10–12 min until crispy.

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2️⃣ Make the Hot Honey

4. Melt honey + butter together.

5. Stir in hot sauce, chili flakes, lemon.

6. Keep warm so it stays glossy.

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3️⃣ Build the Slider Tray

7. Slice rolls as one sheet (like a pull-apart tray).

8. Layer: marinara (optional) → crispy chicken → mozzarella → parmesan.

9. Place top buns on.

10. Brush buns with garlic butter.

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4️⃣ Bake

11. Bake at 180°C for 10–12 minutes until cheese melts and tops are golden.

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5️⃣ Finish Al Dente Style

12. Drizzle HOT HONEY all over the sliders.

13. Let it pool, drip, and look messy AF.

14. Add extra chili flakes + parmesan on top.

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🔥 Chef’s Tip:

Add a splash of soy sauce to the hot honey — it deepens the flavour and makes the glaze extra glossy.

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20/11/2025

🍫💚 Mega Chocolate–Pistachio Lava Cake with Sea-Salt Caramel & Phyllo Crunch

✨ Short Description

A deep, warm molten chocolate lava cake infused with pistachio paste, cracked open to reveal a flowing green-gold centre, topped with sea-salt caramel and shards of buttery phyllo crunch. Dark, moody, and delicious....

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🛒 Ingredients

Lava Cake Base🥮

150g dark chocolate

100g butter

2 eggs

2 egg yolks

½ cup sugar

¼ cup flour

2 tbsp pistachio paste

Pistachio Lava Filling🥮

¼ cup pistachio paste

2 tbsp white chocolate, melted

Pinch salt

Sea-Salt Caramel🧂

½ cup sugar

2 tbsp butter

¼ cup cream

Pinch flaky salt

Phyllo Crunch😋

3 sheets phyllo pastry

2 tbsp melted butter

1 tbsp sugar

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👨‍🍳 Instructions

1️⃣ Make the Pistachio Centre

1. Mix pistachio paste + melted white chocolate + salt.

2. Freeze small spoonfuls into balls (20–30 min).

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2️⃣ Make the Lava Batter

3. Melt chocolate + butter together.

4. Beat eggs, yolks, and sugar until pale.

5. Add chocolate mixture.

6. Fold in flour + pistachio paste.

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3️⃣ Assemble

7. Fill buttered ramekins halfway with batter.

8. Add frozen pistachio ball.

9. Cover with more batter.

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4️⃣ Bake

10. Bake at 220°C for 9–11 minutes — edges set, centre molten.

11. Rest 1 min, then flip onto a dark rustic plate.

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5️⃣ Make Phyllo Crunch

12. Brush phyllo sheets with butter + sprinkle sugar.

13. Bake at 180°C for 7–8 min until golden.

14. Break into shards.

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6️⃣ Finish Al Dente Style

15. Place lava cake on cast-iron or dark dessert plate.

16. Drizzle warm caramel.

17. Add pistachios + phyllo shards.

18. Crack cake open for photo moment.

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🔥 Chef’s Tip:

Add ½ teaspoon espresso powder to the chocolate — it amplifies the depth without tasting like coffee.

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20/11/2025

🥓🔥 Smoky Whiskey & Maple Glazed Ribs with Sweet-Corn & Bacon Succotash

✨ Short Description

Fall-off-the-bone pork ribs slow-roasted in a smoky whiskey-maple glaze, served with a golden sweet-corn & bacon succotash that’s glossy, buttery, and stupidly addictive.

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🛒 Ingredients:

Ribs🍖

1.2–1.5 kg pork ribs

Salt & pepper

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

🥃Whiskey-Maple Glaze🧉

½ cup whiskey

¼ cup maple syrup

2 tbsp brown sugar

2 tbsp ketchup

1 tbsp soy sauce

1 tsp Dijon mustard

½ tsp smoked paprika

1 tbsp butter

🥓Sweet-Corn & Bacon Succotash🌽

4 rashers streaky bacon, chopped

1½ cups corn kernels

1 small red pepper, diced

½ small onion, finely diced

1 tbsp butter

Salt & pepper

Optional: chopped parsley

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👨‍🍳 Instructions:

1️⃣ Prep the Ribs

1. Remove membrane on underside of ribs.

2. Season with salt, pepper, smoked paprika, garlic powder, onion powder.

3. Wrap in foil and bake at 160°C for 2½ hours.

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2️⃣ Make the Whiskey-Maple Glaze

4. Combine whiskey, maple, sugar, ketchup, soy, Dijon, and smoked paprika in a saucepan.

5. Simmer 6–8 minutes until syrupy.

6. Stir in butter for shine.

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3️⃣ Finish the Ribs

7. Remove ribs from foil and brush heavily with glaze.

8. Grill/broil at high heat 8–10 minutes until caramelised and sticky.

9. Brush more glaze on top.

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4️⃣ Make the Succotash

10. Fry bacon until crisp.

11. Add onion + peppers — sauté 3–4 minutes.

12. Add corn + butter, season well.

13. Cook until glossy and golden.

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5️⃣ Serve Al Dente Style

14. Place ribs in a cast-iron pan, cut into thick rustic chunks.

15. Spoon succotash around the edges.

16. Brush extra glaze for shine.

17. Add parsley for pop.

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🔥 Chef’s Tip:

Add a splash of apple cider vinegar to the glaze — it sharpens the sweetness and makes it taste restaurant-level.

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20/11/2025

💜 Smashed Purple Sweet Potato Burrito Bowl with Crispy Halloumi & Harissa Drizzle

✨ Short Description

A vibrant, flavour-popping bowl built on creamy smashed purple sweet potato, loaded with golden crispy halloumi cubes, fresh veggies, and a spicy harissa drizzle.

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🛒 Ingredients

🫐Purple Sweet Potato Base

2 large purple sweet potatoes (or orange if purple unavailable)

2 tbsp butter

¼ cup cream (or milk)

½ tsp smoked paprika

Salt & pepper

🧀Crispy Halloumi

250g halloumi, cut into cubes or thick strips

1 tbsp olive oil

½ tsp paprika

½ tsp garlic powder

🍲Bowl Components

1 cup cooked rice or quinoa

1 cup shredded red cabbage

1 avocado, sliced

½ cup cherry tomatoes, halved

Fresh coriander

🫗Harissa Drizzle:

2 tbsp harissa paste

3 tbsp mayo or yogurt

1 tsp lemon juice

1–2 tsp water (to thin)

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👨‍🍳 Instructions:

1️⃣ Make the Purple Sweet Potato Smash

1. Peel & chop potatoes into chunks.

2. Boil until soft and vibrant.

3. Mash with butter, cream, smoked paprika, salt & pepper.

4. Keep it rustic — not fully smooth.

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2️⃣ Crisp the Halloumi

5. Toss halloumi in paprika + garlic powder.

6. Pan-fry in olive oil until golden on all sides.

7. Set aside.

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3️⃣ Mix the Harissa Drizzle

8. Whisk harissa, mayo/yogurt & lemon juice.

9. Add water to loosen to drizzle consistency.

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4️⃣ Build the Bowl (Al Dente Style)

10. Add a generous scoop of purple mash to a rustic bowl.

11. Add rice or quinoa on the side.

12. Add cabbage, tomatoes, avocado slices.

13. Pile crispy halloumi on top (hero moment).

14. Drizzle heavily with harissa sauce.

15. Finish with coriander.

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🔥 Chef’s Tip:

Add a squeeze of fresh lemon directly over the halloumi — it cuts the salt and makes the whole bowl pop.

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20/11/2025

🥧 Loaded Plant-Based “Steak” & Mushroom Pie with Truffle Mash

✨ Short Description

A rich, deeply savoury mushroom-and-plant-steak filling wrapped in a golden flaky pastry, served with creamy truffle mash pooling around the edges. Clean-eating friendly but still proper pub-style comfort.

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🛒 Ingredients:

Filling🥙

400g plant-based steak strips (or chunky mushrooms if preferred)

2 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

300g mushrooms (brown/portobello), sliced

1 tbsp soy sauce

1 tbsp Worcestershire (vegan if needed)

1 tbsp balsamic vinegar

1 cup veggie stock

1 tbsp flour

1 tsp smoked paprika

1 tsp thyme

Salt & pepper

🥧Pie:

1 roll puff pastry

1 tbsp plant milk or egg wash (depending preference)

🍄Truffle Mash:

4 medium potatoes, peeled & cubed

2 tbsp butter (or vegan butter)

½ cup cream (or plant cream)

1 tsp truffle oil (strong, go light)

Salt & pepper

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👨‍🍳 Instructions:

1️⃣ Make the Filling

1. Heat olive oil, sauté onions and garlic until golden.

2. Add mushrooms — cook until caramelised.

3. Add plant steak strips — brown slightly.

4. Sprinkle flour → stir 1 min.

5. Add soy, Worcestershire, balsamic, paprika, thyme.

6. Pour in vegetable stock → simmer 10–12 min until thick and glossy.

7. Adjust seasoning.

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2️⃣ Build the Pie

8. Pour filling into a cast-iron or pie dish.

9. Lay puff pastry over the top.

10. Brush with plant milk/egg wash.

11. Bake at 200°C for 25–30 minutes until golden and puffy.

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3️⃣ Make Truffle Mash

12. Boil potatoes until soft.

13. Mash with butter, cream, salt, pepper.

14. Add truffle oil last — it’s strong.

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4️⃣ Serve Al Dente Style

15. Place the whole golden pie straight in the skillet.

16. Spoon the truffle mash around the edges to “pool” naturally.

17. Add fresh herbs, cracked black pepper.

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🔥 Chef’s Tip:

Add a teaspoon of mustard powder to the mash — brings insane depth and cuts through the richness.

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20/11/2025

🔥 Birria Beef & Cheese Chimi-Tacos with Consommé Dipping Sauce

✨ Short Description

Crispy fried or griddled “chimi-tacos” stuffed with melty cheese and slow-braised birria beef, served with a dark, glossy consommé for dipping. Sticky, saucy, cheesy

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🛒 Ingredients

🥩Birria Beef

1 kg beef chuck or short rib

Salt & pepper

2 tbsp oil

4 dried guajillo chillies

2 dried ancho chillies

4 cloves garlic

1 onion

1 tbsp tomato paste

2 tomatoes (roughly chopped)

1 cinnamon stick

3 bay leaves

1 tbsp vinegar

1 tsp cumin

1 tsp oregano

1 tsp smoked paprika

3 cups beef stock

🌮For the Chimi-Tacos:

Large flour tortillas

2–3 cups grated mozzarella or Oaxaca cheese

Butter or oil for frying

🥗Garnish:

Chopped coriander

Lime wedges

Sliced jalapeños

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👨‍🍳 Instructions

1️⃣ Prep the Birria

1. Remove stems/seeds from dried chillies.

2. Toast chillies lightly in a pan until fragrant.

3. Simmer in hot water for 10 minutes to soften.

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2️⃣ Sear the Beef

4. Season beef with salt & pepper.

5. Sear in a pot until deep golden. Remove and set aside.

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3️⃣ Make the Birria Sauce

6. In the same pot: sauté onion + garlic.

7. Add tomato paste + tomatoes — cook 3 minutes.

8. Blend this with:

softened chillies

vinegar

cumin

oregano

smoked paprika

a splash of stock

You should have a deep red puree.

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4️⃣ Braise It

9. Add beef back to pot + chilli puree + beef stock + cinnamon + bay leaves.

10. Simmer 2.5–3 hours until fall-apart tender.

11. Shred beef.

12. Skim fat from the top of the consommé — keep the red fat for frying the tacos.

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5️⃣ Build the Chimi-Tacos

13. Dip tortillas into the birria fat.

14. Add cheese + shredded beef.

15. Fold like a taco OR roll like a mini chimichanga.

16. Fry or griddle until:

cheese melted

outside crispy + red-golden

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6️⃣ Serve Al Dente Style

17. Stack多个 tacos in a cast-iron pan.

18. Spoon glossy beef consommé into a small rustic bowl.

19. Add lime wedge, chopped coriander, red jalapeños.

20. Let cheese spill out the sides — messy = viral.

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🔥 Chef’s Tip:

Add 1 spoon of consommé inside the taco before frying — the inside becomes crazy juicy.

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20/11/2025

🐟🍟 Beer-Battered Fish & Loaded Fries Tower with Garlic-Herb Aioli & Pickled Chillies

✨ Short Description

Crispy beer-battered fish stacked high on golden pub-style fries, drenched in garlic-herb aioli, sprinkled with pickled chillies, and finished with fresh herbs. It’s messy, tall, dripping, and absolutely delicious

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🛒 Ingredients:

Beer-Battered Fish

500g white fish fillets (hake, cod, po***ck)

Salt & pepper

1 cup flour

1 cup cold beer

1 tsp baking powder

1 tsp paprika

½ tsp garlic powder

Loaded Fries

600g thick-cut fries

Salt

½ tsp smoked paprika

1 tbsp butter (optional for gloss)

Garlic-Herb Aioli

½ cup mayo

1 tbsp lemon juice

1 garlic clove, grated

1 tbsp chopped parsley

1 tbsp chopped chives

Salt & pepper

Extras

Pickled chillies (red or green)

Fresh parsley or chives

Lemon wedges

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👨‍🍳 Instructions

1️⃣ Prep & Cook the Fries

1. Bake or air-fry fries until golden and crispy.

2. Season with salt & smoked paprika.

3. Toss with a bit of melted butter for that glossy pub-style finish (optional but 🔥).

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2️⃣ Make the Beer Batter

4. Mix flour, paprika, garlic powder, and baking powder in a bowl.

5. Whisk in the cold beer — should be thick but pourable.

6. Season fish with salt & pepper.

7. Coat fish lightly in flour, then dip into batter.

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3️⃣ Fry the Fish

8. Heat oil to 180°C.

9. Fry battered fish until golden and crackly (about 4–6 minutes).

10. Drain on paper towel.

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4️⃣ Make Garlic-Herb Aioli

11. Mix mayo, lemon juice, garlic, parsley, chives, salt & pepper.

12. Thin with a splash of water if needed for that drizzle texture.

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5️⃣ Assemble the Tower (Al Dente Style)

13. Pile fries into a tall mound in a cast-iron pan.

14. Layer pieces of fish on top like a mini “tower.”

15. Drizzle generously with garlic-herb aioli.

16. Scatter pickled chillies + fresh herbs.

17. Serve with lemon wedges on the side.

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🔥 Chef’s Tip:

Add 1 tsp cornflour to the batter — it makes the fish coating extra shattery and crisp.

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19/11/2025

19/11/2025

🍄 Truffle-Miso Mac & Cheese Bake with Crispy Sage & Pork Crumble

✨ Short Description

Ultra-creamy mac and cheese fortified with white miso and a hint of truffle, baked until bubbling and golden, then topped with crispy sage leaves and salty pork crumble.

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🛒 Ingredients:

Mac & Cheese Base:

300g macaroni

3 tbsp butter

3 tbsp flour

2 cups milk

1 cup cream

1 cup cheddar (grated)

1 cup mozzarella (grated)

½ cup parmesan (grated)

1 tbsp white miso paste

1 tsp truffle oil (or more to taste)

½ tsp garlic powder

½ tsp smoked paprika

Salt & pepper

Pork Crumble:

200g pork mince

1 tsp smoked paprika

½ tsp garlic salt

½ tsp pepper

1 tsp brown sugar

Crispy Sage:

10–12 fresh sage leaves

2 tbsp butter

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👨‍🍳 Instructions:

1. Make the Pork Crumble:

1. Fry pork mince in a pan over high heat.

2. Season with paprika, garlic salt, pepper, brown sugar.

3. Cook until crispy and caramelised.

4. Set aside.

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2. Make the Crispy Sage:

5. Melt butter in a small pan.

6. Add sage leaves and fry until crisp (10–15 sec).

7. Remove and drain on paper towel.

8. Save the sage butter — flavour bomb.

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3. Make the Truffle-Miso Cheese Sauce:

9. Melt butter → whisk in flour → cook 1 min.

10. Add milk + cream slowly to avoid lumps.

11. Stir in miso paste until dissolved.

12. Add cheddar, mozzarella, parmesan.

13. Add smoked paprika, garlic powder, salt, pepper.

14. Finish with truffle oil (start small — strong stuff).

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4. Assemble:

15. Cook macaroni just under al dente.

16. Mix pasta with cheese sauce.

17. Pour into a cast-iron skillet.

18. Top with pork crumble.

19. Bake at 200°C for 15–20 minutes until bubbling and golden.

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5. Finish (Al Dente Style):

20. Drizzle with leftover sage butter.

21. Add crispy sage leaves on top.

22. Serve piping hot in the skillet with that rustic golden glow.

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🔥 Chef’s Tip:

Add a teaspoon of mustard powder — it brightens the cheese and makes everything taste deeper and richer.

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19/11/2025

🔥 Korean BBQ Beef Nacho Mountain with Kimchi Cheese Sauce & Crispy Wonton Chips

✨ Short Description

A stacked, overflowing, messy-in-the-best-way nacho tower built on crunchy wonton chips, dripping with kimchi-cheddar cheese sauce, topped with glossy Korean BBQ beef, spring onions, sesame seeds and chili slices. It’s loud, it’s viral, it’s pure Al Dente chaos.

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🛒 Ingredients:

Crispy Wonton Chips:

20–25 wonton wrappers

Neutral oil (for frying)

Salt

Korean BBQ Beef:

400g beef strips (sirloin or flank)

2 tbsp soy sauce

1 tbsp brown sugar

1 tbsp gochujang

1 tbsp sesame oil

1 tsp garlic (minced)

1 tsp ginger (minced)

1 tbsp rice vinegar

1 tbsp honey

Kimchi Cheese Sauce:

2 tbsp butter

2 tbsp flour

1 cup milk

½ cup kimchi, finely chopped

1 cup cheddar (grated)

½ cup mozzarella

½ tsp smoked paprika

Salt & pepper

Toppings:

Spring onions, sliced

Sesame seeds

Chili slices

Extra chopped kimchi (optional)

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👨‍🍳 Instructions:

1. Make the Wonton Chips:

1. Cut wrappers into triangles.

2. Fry in hot oil until golden and shatter-crisp.

3. Drain + salt them.
(Or air fry at 200°C brushed with oil for 6–7 min.)

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2. Cook the Korean BBQ Beef:

4. Mix soy, honey, sugar, gochujang, sesame oil, garlic, ginger, rice vinegar.

5. Toss beef strips in the marinade.

6. Stir-fry on high heat until caramelised and glossy.

7. Set aside.

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3. Make the Kimchi Cheese Sauce:

8. Melt butter → whisk in flour → cook 1 minute.

9. Add milk gradually.

10. Stir in kimchi, cheddar & mozzarella.

11. Add smoked paprika, salt, pepper.

12. Simmer until thick, creamy, and gorgeous.

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4. Build the Nacho Mountain:

13. On a cast-iron skillet, pile:

Wonton chips

Cheese sauce

BBQ beef

Repeat

14. Top with extra sauce + beef.

15. Add spring onions, sesame seeds, chilies, optional extra kimchi.

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5. Serve (Al Dente Style):

16. Dark wood backdrop, warm lighting.

17. Let the cheese run over the edges.

18. Keep it messy — messy = viral.

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🔥 Chef’s Tip:

Add a splash of the kimchi juice to the cheese sauce — the acidity punches the richness perfectly.

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