Al Dente Gourmet Catering

17/11/2025

🧀 Spicy Maple Bacon Mac & Cheese Bake

✨ Short Description

A ridiculously creamy cheddar–gruyère mac layered with maple-glazed bacon and a hint of chipotle heat. Baked until golden, bubbling, and straight-up dangerous.

---

🛒 Ingredients:

Mac & Cheese Base

300g macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

1 cup cream

2 cups grated cheddar

1 cup grated gruyère

½ tsp garlic powder

½ tsp smoked paprika

Salt & pepper

Maple Bacon Mix

250g streaky bacon, chopped

3 tbsp maple syrup

½ tsp chipotle powder (or smoked chili)

1 tbsp brown sugar

Topping

Extra cheddar (½–1 cup)

Optional: crushed Ritz/crumbs mixed with 1 tbsp melted butter

---

👨‍🍳 Instructions

1. Cook the Bacon:

1. Fry bacon until crisp.

2. Add maple syrup, chipotle, and brown sugar.

3. Cook until sticky + caramelised. Set aside.

---

2. Make the Cheese Sauce:

4. Cook macaroni until just under al dente.

5. In a pot: melt butter → add flour → whisk 1 min.

6. Slowly add milk + cream.

7. Add garlic powder, smoked paprika, salt & pepper.

8. Stir in cheddar + gruyère until smooth and glossy.

---

3. Bring It Together:

9. Mix cooked macaroni with the cheese sauce.

10. Fold in half the maple bacon.

11. Pour into a cast-iron pan (Al Dente style).

12. Top with the rest of the bacon + extra cheese.

---

4. Bake:

13. Bake at 200°C for 15–20 minutes until bubbling and golden crispy on top.

---

5. Serve (Pub-Style):

14. Serve straight in the cast-iron pan.

15. Let the bacon glaze shine on top.

16. Add a sprinkle of chives for contrast.

---

🔥 Chef’s Tip:

Add 1 tsp Dijon into the cheese sauce — it slaps way harder than it should.

---



---

17/11/2025

🥘 One-Pan Beef & Ale Stew with Cheese Scone Dumplings

✨ Short Description

Slow-braised beef chunks in a rich ale gravy with onions, carrots, and mushrooms — topped with golden cheddar scone dumplings that drink up all that saucy goodness. Heavy, rustic, and absolutely filthy in the best way.

---

🛒 Ingredients

For the Beef & Ale Stew

800g beef chuck, cut into chunks

Salt & black pepper

2 tbsp flour

2 tbsp olive oil

1 large onion, sliced

2 carrots, sliced

2 cups mushrooms, halved

3 cloves garlic, chopped

1 tbsp tomato paste

1 tbsp Worcestershire sauce

330ml dark ale (Beer)

1 cup beef stock

1 tsp smoked paprika

1 tsp thyme

1 bay leaf

---

Cheese Scone Dumplings

1½ cups flour

1 tbsp baking powder

½ tsp salt

½ cup cold butter, grated

1 cup grated cheddar

½ cup milk

---

👨‍🍳 Instructions

1. Brown the Beef:

1. Pat beef dry, season with salt & pepper, dust lightly with flour.

2. Heat olive oil in a cast-iron pan.

3. Sear beef chunks until browned and crusty. Remove and set aside.

---

2. Build That Ale Gravy:

4. In the same pan, sauté onions, carrots, mushrooms for 5 minutes.

5. Add garlic, tomato paste — cook 1 minute.

6. Pour in ale, beef stock, Worcestershire, smoked paprika, thyme, bay leaf.

7. Add the beef back in.

8. Bring to a simmer, then cover and let it cook 45–60 min until tender.

Thicker gravy? Simmer uncovered last 10 min.

---

3. Make the Cheese Scone Dumplings:

9. Mix flour, baking powder, salt.

10. Rub in the cold grated butter until crumbly.

11. Fold in cheddar.

12. Add milk — mix into a soft dough.

13. Form rough rustic balls (not perfect, that’s the vibe).

---

4. Bake Everything Together:

14. Drop dumplings on top of the simmering stew.

15. Cover and cook 10 min to steam.

16. Uncover and bake another 10 min at 200°C to brown the tops.

---

5. Serve (Al Dente Style):

17. Serve straight in the cast-iron pan.

18. Highlight golden dumplings and glossy dark ale gravy.

19. A sprinkle of herbs to give it that final “💥 damn” moment.

---

🔥 Chef’s Tip:

Add a teaspoon of Dijon mustard to the gravy — it punches up the savoury depth hard.

---



---

17/11/2025

🍗 Smoky Pistachio & Parmesan Crusted Chicken

✨ Short Description

Crispy pistachio-parmesan crusted chicken breasts, pan-seared and oven-finished, served over a creamy roasted root-veg mash with a melted herb-butter drizzle. Warm, golden, winter-comfort vibes.

---

🛒 Ingredients

For the Chicken

2 large chicken breasts

1 cup pistachios (unsalted, crushed fine)

½ cup grated parmesan

1 cup panko crumbs

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

Salt & black pepper

2 eggs (beaten)

½ cup flour

2 tbsp butter

2 tbsp olive oil

Roasted Root Mash

2 medium potatoes, peeled & cubed

1 large carrot, peeled & chopped

1 sweet potato, peeled & chopped

1 parsnip (optional), peeled & chopped

3 tbsp butter

¼ cup cream

Salt & pepper

Herb Butter Drizzle

2 tbsp butter (melted)

1 tbsp chopped fresh parsley

1 tsp lemon juice

Pinch garlic powder

---

👨‍🍳 Instructions

1. Prep the Root Veg Mash

1. Preheat oven to 200°C.

2. Toss potatoes, carrots, sweet potato, and parsnip with a splash of oil, salt, and pepper.

3. Roast for 30–35 minutes until soft and caramelised.

4. Mash with butter + cream until smooth but rustic.

---

2. Prep the Pistachio Crust

5. In a bowl: mix crushed pistachios, parmesan, panko, smoked paprika, garlic powder, onion powder, salt & pepper.

6. Set up dredging:

Plate 1: flour

Bowl 2: beaten eggs

Bowl 3: pistachio-parmesan crumb mix

---

3. Coat & Cook the Chicken

7. Pound chicken gently so thickness is even.

8. Season with salt & pepper.

9. Dredge: flour → egg → pistachio crumb. Press firmly.

10. Heat butter + olive oil in a pan.

11. Sear chicken on both sides until golden (about 2–3 min per side).

12. Transfer pan to oven (or move chicken to a tray).

13. Bake 12–15 minutes at 200°C until cooked through.

---

4. Make Herb Butter

14. Melt butter and stir in parsley, lemon juice, garlic powder.

---

5. Serve (Al Dente Style)

15. Spoon a bed of rustic roasted root mash onto a dark plate/bowl.

16. Slice or place whole chicken breast on top.

17. Drizzle with warm herb butter.

18. Finish with extra crushed pistachios + chopped parsley for that badass pub-style look.

---

🔥 Chef’s Tip:

Toast the pistachios in a dry pan for 2 minutes before crushing — boosts flavour like crazy and gives the crust that deep smoky nuttiness.

---

17/11/2025

🔥 Jamaican Jerk Pork Belly Sliders with Mango-Chili Slaw 🔥

Crispy, sticky jerk-glazed pork belly stacked on soft slider buns with a fresh mango-chili slaw. Sweet, spicy, smoky — this one SLAPS and photographs insanely well.

---

🍽️ Ingredients

For the Jerk Pork Belly:

600 g pork belly, cut into slider-sized squares

1 tbsp olive oil

2 tbsp Jamaican jerk seasoning

1 tbsp soy sauce

1 tbsp brown sugar

1 tbsp honey or hot honey

1 tbsp lime juice

1 tsp garlic powder

1 tsp smoked paprika

Salt & pepper

For the Mango-Chili Slaw:

1 mango, thinly sliced or julienned

1 cup shredded cabbage

1 small red chili, finely sliced

2 tbsp mayo

1 tbsp lime juice

1 tsp honey

Salt & pepper

For Assembly:

6 slider buns (lightly toasted)

Fresh cilantro or parsley

Lime wedges

---

👨‍🍳 Instructions

1️⃣ Season the pork belly:
Mix jerk seasoning, soy, brown sugar, honey, lime juice, garlic powder, paprika, salt & pepper. Coat pork belly pieces fully.

2️⃣ Roast until crispy:
Bake at 200 °C (400 °F) for 35–40 minutes until the edges are caramelized and sticky. Brush with extra glaze halfway through.

3️⃣ Make the slaw:
Mix mango, cabbage, chili, mayo, lime juice, honey, salt & pepper. Chill for 10 minutes.

4️⃣ Build the sliders:
Toast buns, add a spoon of slaw, place a chunk of jerk pork belly, drizzle glaze, top with cilantro.

5️⃣ Serve:
Hit it with a squeeze of lime and more chili if you want 🔥.

---

🔥 Chef’s Tip:

Brush the pork belly with hot honey in the final 5 minutes — it caramelizes into a glossy finish that photographs like a dream.

---

17/11/2025

16/11/2025

🔥 Crispy Stuffed Chicken “Christmas Wreath” with Maple Bacon Glaze 🔥

Golden crispy chicken bites stuffed with cream cheese, herbs & cheddar, arranged into a festive wreath and glazed with smoky maple-bacon goodness. Cozy, glossy, and absolutely Christmas-perfect. 🎄✨

---

🍽️ Ingredients

For the Stuffed Chicken Bites:

2 large chicken breasts, diced into chunks

½ cup cream cheese

½ cup shredded cheddar

1 tbsp chopped parsley

1 tsp garlic powder

Salt & cracked pepper

1 cup breadcrumbs

1 egg, beaten

Oil for air-frying or shallow pan frying

Maple Bacon Glaze:

4 slices bacon, finely chopped

2 tbsp butter

¼ cup maple syrup

1 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

Garnish:

Fresh parsley

Cranberries (fresh or dried)

Rosemary sprigs

---

👨‍🍳 Instructions

1️⃣ Mix cream cheese, cheddar, parsley, garlic powder, salt & pepper.

2️⃣ Press a little filling into the centre of each chicken chunk and form into a ball.

3️⃣ Dip each ball into egg, then breadcrumbs.

4️⃣ Air-fry or shallow-fry until golden and crispy.

5️⃣ Make glaze: Cook bacon until crisp. Add butter, maple, brown sugar, Worcestershire, and Dijon. Simmer until glossy.

6️⃣ Arrange crispy chicken bites in a wreath shape on a round plate or skillet.

7️⃣ Brush generously with maple bacon glaze.

8️⃣ Add cranberries, rosemary, and parsley around the edges for the Christmas look.

---

🔥 Chef’s Tip:

Drizzle extra maple glaze right before serving so it catches the warm golden light — that’s your viral money shot.

13/11/2025

🔥 Crispy Fish Rice Bowls with Tangy Herb Yogurt Sauce 🔥

Crispy golden fish served on fluffy rice with a drizzle of zesty herb yogurt sauce — fresh, crunchy, and bursting with flavor. The perfect mix of comfort and freshness, Al Dente-style. 🐟🌿

---

🍽️ Ingredients

For the Fish:

2 white fish fillets (hake, cod, or similar)

½ cup flour

1 egg, beaten

1 cup breadcrumbs (or crushed cornflakes for extra crunch)

1 tsp garlic powder

½ tsp smoked paprika

Salt & black pepper

Oil for frying

For the Tangy Herb Yogurt Sauce:

½ cup Greek yogurt

1 tbsp lemon juice

1 tbsp olive oil

1 clove garlic, minced

1 tbsp chopped dill

1 tbsp chopped parsley

Salt & pepper to taste

For the Bowls:

2 cups cooked basmati or jasmine rice

½ cup sliced cucumber

½ cup shredded lettuce or cabbage

¼ cup pickled onions or radish

Lemon wedges for serving

---

👨‍🍳 Instructions:

1️⃣ Prep the fish: Season fillets with salt, pepper, paprika, and garlic powder. Coat lightly in flour, dip in egg, then coat in breadcrumbs.

2️⃣ Heat oil in a pan and fry until golden, crispy, and flaky inside. Set aside on paper towel.

3️⃣ Make the sauce: Mix yogurt, lemon juice, olive oil, garlic, dill, parsley, salt, and pepper until smooth. Chill until ready to serve.

4️⃣ Build the bowl: Spoon warm rice into bowls, add lettuce, cucumber, and pickled onions.

5️⃣ Top with crispy fish fillets and drizzle with the herb yogurt sauce.

6️⃣ Serve with lemon wedges and a sprinkle of extra dill or paprika for color.

---

🔥 Chef’s Tip:

For a rustic twist, pan-sear the fish in butter instead of deep-frying and spoon hot garlic butter over before serving. It adds that glossy, pub-style finish.

---

13/11/2025

🔥 Creamy Peppercorn Steak with Roasted Garlic Mash & Crispy Shallots 🔥

Perfectly seared steak glazed in creamy peppercorn sauce, served with buttery roasted garlic mash and topped with crispy shallots. It’s rich, rustic, and unapologetically indulgent — the definition of comfort food done right. 🥩🧄

---

🍽️ Ingredients

For the Steak & Sauce:

2 sirloin or ribeye steaks

Salt & freshly cracked black pepper

1 tbsp olive oil

2 tbsp butter

2 cloves garlic, smashed

½ cup beef stock

½ cup cream

1 tbsp Dijon mustard

1 tbsp brandy or bourbon (optional for depth)

1 tsp green peppercorns or crushed black pepper

½ tsp Worcestershire sauce

For the Roasted Garlic Mash:

3 large potatoes, peeled and cubed

1 bulb garlic

2 tbsp butter

¼ cup cream

Salt & pepper to taste

For the Crispy Shallots:

2 shallots, thinly sliced

2 tbsp flour

Oil for frying

Pinch of salt

---

👨‍🍳 Instructions:

1️⃣ Roast the garlic: Slice off the top of the bulb, drizzle with olive oil, wrap in foil, and roast at 180 °C (350 °F) for 30–35 minutes until soft and caramelized.

2️⃣ Make the mash: Boil potatoes until tender. Squeeze roasted garlic into the pot, add butter and cream, and mash roughly — keep it rustic. Season to taste.

3️⃣ Crispy shallots: Dust sliced shallots lightly in flour and fry until golden and crunchy. Drain on paper towel.

4️⃣ Cook the steak: Season generously with salt and pepper. Sear steaks in olive oil and butter for 2–3 minutes per side until your preferred doneness. Remove and rest.

5️⃣ Peppercorn sauce: In the same pan, add smashed garlic and sauté lightly. Deglaze with brandy (if using), then add beef stock, cream, Dijon, and Worcestershire. Simmer until thick and glossy.

6️⃣ Return steak to pan, spoon sauce over, and coat evenly.

7️⃣ Serve over roasted garlic mash, drizzle extra sauce, and top with crispy shallots.

---

🔥 Chef’s Tip:
Use a mix of green and black peppercorns for bold flavor layers, and don’t wipe the pan after searing — those steak drippings are liquid gold for your sauce.

---

13/11/2025

🔥 Blackened Cajun Salmon with Cauliflower “Dirty Rice” & Garlic Green Beans 🔥

Smoky Cajun salmon fillets seared to perfection, served on savory cauliflower “dirty rice” loaded with herbs, spices, and crispy bits — finished with garlicky green beans for that perfect low-carb comfort plate. 🌶️🐟

---

🍽️ Ingredients

For the Salmon:

2 salmon fillets

1 tbsp olive oil

1 tbsp Cajun seasoning

½ tsp smoked paprika

Salt & black pepper to taste

1 tbsp butter (for basting)

For the Cauliflower “Dirty Rice”:

3 cups cauliflower rice (fresh or frozen)

½ small onion, finely chopped

2 cloves garlic, minced

¼ cup diced celery

¼ cup diced bell pepper

2 tbsp olive oil

½ tsp paprika

½ tsp dried thyme

½ tsp chili flakes

Salt & pepper to taste

Optional: 2 tbsp cooked bacon bits or sausage crumbles

For the Garlic Green Beans:

200 g green beans, trimmed

1 tbsp butter

1 clove garlic, minced

Pinch of salt

---

👨‍🍳 Instructions

1️⃣ Prep the salmon: Pat dry and coat with Cajun seasoning, paprika, salt, and pepper.

2️⃣ Heat olive oil in a cast-iron pan over medium-high heat. Sear salmon skin-side down for 3–4 minutes, flip, and baste with butter until golden and blackened. Remove and keep warm.

3️⃣ Cook the cauliflower rice: In a separate skillet, heat olive oil and sauté onion, garlic, celery, and peppers until soft. Add cauliflower rice, thyme, paprika, and chili flakes. Cook 5–7 minutes until tender and slightly crisped. Stir in bacon or sausage if using.

4️⃣ Make the green beans: In a small pan, melt butter, add garlic and beans, and sauté until vibrant and slightly blistered.

5️⃣ Assemble: Spoon cauliflower dirty rice onto a rustic plate, top with salmon, and serve green beans on the side.

---

🔥 Chef’s Tip:

For that pub-style presentation, drizzle melted Cajun butter from the pan over the salmon and sprinkle chopped parsley. The glossy finish sells the shot.

---

13/11/2025

🔥 Cajun Cream Chicken with Smoked Sausage & Roasted Peppers 🔥

Creamy, smoky, and a little spicy — this Cajun-style chicken dish brings serious comfort vibes. Juicy chicken, smoky sausage, and roasted peppers swimming in a rich garlic cream sauce. Rustic pub perfection. 🌶️🍗

---

🍽️ Ingredients

For the Chicken & Sausage:

2 chicken breasts, sliced thin

150 g smoked sausage (chorizo or andouille), sliced

2 tbsp olive oil

1 tbsp Cajun seasoning

½ tsp smoked paprika

Salt & cracked black pepper

For the Sauce:

2 tbsp butter

3 cloves garlic, minced

½ red onion, sliced

1 red bell pepper, roasted and sliced

1 yellow bell pepper, roasted and sliced

½ cup chicken stock

1 cup cream

½ cup Parmesan cheese, grated

1 tsp Cajun seasoning

½ tsp chili flakes (optional)

Chopped parsley for garnish

Optional:

Cooked pasta or rice for serving

---

👨‍🍳 Instructions:

1️⃣ Prep the chicken: Toss sliced chicken in Cajun seasoning, paprika, salt, and pepper.

2️⃣ Heat olive oil in a cast-iron pan and sear chicken until golden on both sides. Remove and set aside.

3️⃣ Add sliced sausage to the same pan, cook until browned and crisp. Remove and set aside.

4️⃣ In the same pan, melt butter and sauté garlic and onions until fragrant.

5️⃣ Add roasted peppers, chicken stock, and cream. Stir in Parmesan, Cajun seasoning, and chili flakes.

6️⃣ Simmer until thickened and glossy, then return chicken and sausage to the pan.

7️⃣ Toss everything together until coated in the creamy Cajun sauce.

8️⃣ Garnish with chopped parsley and serve hot — straight from the skillet.

---

🔥 Chef’s Tip:
Add a splash of bourbon or a squeeze of lemon before serving — it brightens the creamy sauce and deepens the smoky flavor.

---

13/11/2025

🔥 Creamy Steak Bites with Garlic Butter Mushrooms & Crispy Potatoes 🔥

Juicy, buttery steak bites drenched in creamy garlic sauce, tossed with golden mushrooms and crispy roasted potatoes. It’s rustic, glossy, and unapologetically rich — classic pub-style indulgence. 🥩🧄

---

🍽️ Ingredients

For the Steak Bites:

500 g sirloin or rump steak, cut into bite-sized cubes

1 tbsp olive oil

2 tbsp butter

3 cloves garlic, minced

Salt & cracked black pepper

1 tsp Worcestershire sauce

½ tsp smoked paprika

For the Sauce:

1 tbsp butter

1 cup mushrooms, sliced

½ cup beef stock

½ cup cream

½ tsp Dijon mustard

¼ cup Parmesan cheese (optional for richness)

1 tsp chopped parsley

For the Crispy Potatoes:

500 g baby potatoes, halved

1 tbsp olive oil

½ tsp garlic powder

Salt & pepper to taste

---

👨‍🍳 Instructions

1️⃣ Prep the potatoes: Toss with olive oil, garlic powder, salt, and pepper. Roast at 200 °C (400 °F) for 25 minutes until golden and crispy.

2️⃣ Sear the steak bites: Heat olive oil in a cast-iron pan over high heat. Add steak cubes, season with salt, pepper, paprika, and Worcestershire sauce. Sear until browned but still tender. Remove and set aside.

3️⃣ Cook the mushrooms: In the same pan, melt butter and sauté mushrooms until golden. Add minced garlic and cook for 1 minute.

4️⃣ Make the sauce: Add beef stock, cream, Dijon mustard, and Parmesan. Stir and simmer until slightly thickened.

5️⃣ Return steak bites to the pan, toss in sauce until coated and glossy.

6️⃣ Serve hot with roasted crispy potatoes on the side, sprinkled with fresh parsley.

---

🔥 Chef’s Tip:

Add a splash of bourbon or brandy to the pan before the cream for next-level depth — it gives that rich, pub-style “steakhouse” flavor and beautiful caramel glaze.

---