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Al Dente Gourmet Catering, Vereeniging (2025)

18/08/2025

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17/08/2025

🥔 Rustic Creamy Potato & Leek Soup (Serves 4–6)

Ingredients:

• 3 large leeks, cleaned and sliced
• 3 tbsp butter
• 1 onion, diced
• 4 large potatoes, peeled and cubed
• 1.2L chicken or vegetable stock
• 1 cup cream (or milk for lighter version)
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt & pepper, to taste
• Crusty bread, to serve

Instructions:

• In a large pot, melt butter and sauté leeks, onion, and garlic until softened.

• Add potatoes, thyme, salt, and pepper. Stir to coat.

• Pour in stock, bring to a boil, then reduce to a simmer. Cook for 20–25 mins until potatoes are tender.

• Blend soup with an immersion blender until smooth and creamy (or leave slightly chunky for rustic texture).

• Stir in cream, adjust seasoning, and heat gently (don’t boil).

• Serve hot with fresh parsley garnish and slices of crusty bread.

17/08/2025

🍗 Southend Style Fried Chicken (Serves 4–6)

Ingredients:

• 1.5kg chicken pieces (legs, thighs, wings)
• 500ml buttermilk
• 2 tsp paprika
• 2 tsp garlic powder
• 1 tsp cayenne pepper (optional for heat)
• Salt & black pepper to taste

For coating:
• 2 cups all-purpose flour
• ½ cup cornstarch
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• ½ tsp cayenne pepper

For frying:
• Neutral oil (like sunflower or peanut), enough to deep fry

Instructions:

• Marinate chicken: In a large bowl, mix buttermilk with paprika, garlic powder, cayenne, salt, and pepper. Add chicken pieces, cover, and refrigerate overnight (or at least 4 hours).

• Prepare coating: Mix flour, cornstarch, and spices in a bowl.

• Coat chicken: Remove chicken from buttermilk, let excess drip off, then dredge well in flour mixture. Press coating firmly for extra crunch.

• Heat oil: In a deep pot or Dutch oven, heat oil to 170°C.

• Fry chicken: Work in batches, frying each piece 10–12 mins, turning halfway, until golden brown and cooked through (juices run clear).

• Place on a wire rack to keep crispy.

Serving suggestion: Serve with fries, slaw, or cornbread — and a spicy dipping sauce if you want that extra kick.

17/08/2025

🥢 Rustic Sticky Soy Glazed Pork Belly (Serves 4–6)

Ingredients:

• 1kg pork belly, cut into thick strips or cubes
• 2 tbsp olive oil
• Salt & pepper, to taste

For the sticky glaze:
• ½ cup soy sauce
• ⅓ cup honey
• ¼ cup brown sugar
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp sesame oil
• 1 tsp chili flakes (optional, for heat)
• 1 tbsp cornstarch + 2 tbsp water (slurry, if thicker glaze is desired)

Instructions:

• Preheat oven to 180°C. Season pork belly pieces with salt & pepper. Place on a baking tray and roast for 35–40 mins, turning halfway, until golden and slightly crispy.

• While pork cooks, make glaze: in a saucepan, combine soy sauce, honey, sugar, garlic, ginger, vinegar, sesame oil, and chili flakes. Simmer until glossy (about 8–10 mins). If needed, stir in slurry to thicken.

• Remove pork belly from oven, brush generously with glaze, and return for another 10–15 mins to caramelize.

• Garnish with sesame seeds and chopped spring onion.

Serving suggestion: Serve over steamed jasmine rice or with a fresh crunchy slaw for balance.

17/08/2025

🍗 Rustic Sticky Honey Garlic Chicken Drumsticks (Serves 4–6)

Ingredients:
• 12 chicken drumsticks
• 2 tbsp olive oil
• Salt & pepper to taste

For the sticky sauce:

• ½ cup honey
• ¼ cup soy sauce
• 3 garlic cloves, minced
• 2 tbsp ketchup
• 1 tbsp apple cider vinegar (or rice vinegar)
• 1 tsp chili flakes (optional for heat)
• 1 tbsp cornstarch + 2 tbsp water (slurry, if thicker sauce is desired)

Instructions:

• Preheat oven to 200°C. Line a baking tray with foil and lightly oil it.

• Season drumsticks with olive oil, salt, and pepper. Arrange on tray and bake 35–40 mins, turning halfway.

• Meanwhile, make the sauce: in a saucepan combine honey, soy sauce, garlic, ketchup, vinegar, and chili flakes. Simmer for 5 mins.

• If you want it thicker, stir in cornstarch slurry until glossy and sticky.

• Remove chicken from oven, brush generously with sauce, and return to oven for 10 mins to caramelize.

• Garnish with sesame seeds and chopped spring onion.

Serving suggestion: Serve with steamed rice or rustic roasted veggies — but honestly, these are amazing just as they are!

17/08/2025

🍯 Rustic Sticky Toffee Pudding with Caramel Sauce (Serves 6–8)

Ingredients:

For the pudding:
• 200g dates, chopped
• 250ml boiling water
• 1 tsp baking soda
• 100g unsalted butter, softened
• 150g brown sugar
• 2 large eggs
• 200g self-raising flour
• 1 tsp vanilla extract
• Pinch of salt

For the caramel sauce:
• 200g brown sugar
• 100g unsalted butter
• 250ml heavy cream
• Pinch of sea salt

Instructions:

• Preheat oven to 180°C. Grease a baking dish.

• Place chopped dates in a bowl, pour over boiling water, and stir in baking soda. Let sit 10 mins.

• Cream butter and sugar together until light. Add eggs one at a time, then vanilla.

• Fold in flour, salt, and soaked dates (with liquid).

• Pour into baking dish and bake for 30–35 mins until risen and golden.

• Meanwhile, make the sauce: melt butter and sugar together, then stir in cream and simmer until glossy.

• Pour warm sauce over the pudding and serve with vanilla ice cream or whipped cream.

17/08/2025

🍝 Rustic Creamy Garlic Parmesan Chicken Pasta Bake (Serves 6)

Ingredients:

• 500g penne or rigatoni pasta
• 2 tbsp olive oil
• 3 chicken breasts, cubed
• 4 garlic cloves, minced
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1 cup chicken stock
• 1 cup heavy cream
• 1 ½ cups grated parmesan cheese
• 1 cup mozzarella cheese (for topping)
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions:

• Cook pasta until al dente, drain, and set aside.

• In a skillet, heat olive oil and cook chicken cubes until golden, season with salt, pepper, thyme, and oregano. Remove and set aside.

• In the same pan, melt butter, add garlic, then stir in flour. Slowly whisk in milk, stock, and cream until smooth.

• Stir in parmesan until melted into a creamy sauce.

• Toss pasta and chicken in the sauce, then transfer to a baking dish.

• Top with mozzarella and bake at 180°C for 20–25 mins until golden and bubbly.

• Garnish with parsley and serve hot.

17/08/2025

🍳 Rustic Shakshuka (Eggs Poached in Spiced Tomato Sauce) (Serves 4–6) 👨‍👨‍👧‍👦Family-style

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional)
• 1 can (400g) chopped tomatoes
• ½ cup tomato passata (or extra chopped tomatoes)
• Salt & pepper, to taste
• 5–6 large eggs
• ½ cup crumbled feta cheese
• Fresh parsley or coriander, chopped (for garnish)
• Crusty bread, for serving

Instructions:

• Heat olive oil in a skillet. Sauté onion and bell pepper until soft.

• Add garlic, cumin, paprika, and chili flakes. Cook until fragrant.

• Stir in chopped tomatoes and passata. Simmer 10–15 mins until slightly thickened.

• Make small wells in the sauce and crack eggs into them. Cover and simmer until whites are set but yolks are runny (6–8 mins).

• Sprinkle with feta and fresh herbs.

• Serve hot with crusty bread to scoop up the sauce.

15/08/2025

🍮 Rustic Salted Caramel Cheesecake🍮 (Serves 8–10)

Ingredients:

Base:
• 200g digestive biscuits (or graham crackers)
• 100g unsalted butter, melted

Filling:
• 600g cream cheese (room temp)
• 150g caster sugar
• 200ml sour cream
• 3 large eggs
• 1 tsp vanilla extract

Salted Caramel Sauce:
• 200g granulated sugar
• 90g unsalted butter
• 120ml double cream
• 1 tsp sea salt flakes

Instructions:

• Prepare base: Crush biscuits into fine crumbs, mix with melted butter, and press into the bottom of a springform pan. Chill.

• Make filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, then eggs one at a time. Mix gently until combined.
• Pour filling over the base and bake at 160°C for 50–60 mins, until the edges are set but the center is slightly wobbly. Cool completely.

• Caramel sauce: Melt sugar in a heavy-bottomed pan over medium heat (don’t stir). Once amber, whisk in butter, then slowly add cream. Stir until smooth and add sea salt.

• Pour caramel over cooled cheesecake. Chill for at least 2 hours before slicing.

Serving tip: Sprinkle with extra sea salt flakes and serve with whipped cream or ice cream.

15/08/2025

🥪 Rustic Roast Beef & Caramelized Onion Sandwich (Serves 4)

Ingredients:

• 8 slices crusty artisan bread
• 400g thinly sliced roast beef (deli or homemade)
• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1 tsp balsamic vinegar
• 4 slices provolone or cheddar cheese
• 4 tbsp wholegrain mustard or horseradish mayo
• Fresh rocket (arugula) leaves
• Salt & pepper to taste

Instructions:

• Heat butter and olive oil in a skillet over medium heat. Add onions, sugar, and a pinch of salt. Cook slowly until soft and golden (about 15–20 mins). Stir in balsamic vinegar and set aside.

• Lightly toast bread slices. Spread mustard or horseradish mayo on one side.

• Layer roast beef, caramelized onions, cheese, and fresh rocket.

• Close the sandwich and press lightly.

• Serve warm or at room temperature with a side salad or chips.

15/08/2025

🥞 Rustic Blueberry Pancakes with Maple Syrup (Serves 4)🥞

Ingredients:

• 1½ cups all-purpose flour
• 3½ tsp baking powder
• 1 tbsp sugar
• ¼ tsp salt
• 1¼ cups milk
• 1 large egg
• 3 tbsp butter, melted
• 1 cup fresh blueberries
• Butter or oil for cooking
• Maple syrup & extra blueberries for serving

Instructions:

• In a bowl, whisk together flour, baking powder, sugar, and salt.

• In another bowl, whisk milk, egg, and melted butter.

• Pour wet ingredients into dry, stir gently until just combined (don’t overmix).

• Fold in blueberries.

• Heat a lightly buttered skillet over medium heat. Pour ¼ cup batter for each pancake.

• Cook until bubbles form, flip, and cook until golden.

• Stack pancakes, drizzle with maple syrup, and top with extra blueberries.

Al Dente Gourmet Catering

18/08/2025

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