What you need:
1 kilo chicken fillet
1 bottle Clara Ole My, my Parmesan! Vinaigrette 250ml
1 tbsp chopped garlic
½ cup chopped red onions
½ tsp dried rosemary
1 ½ tsp salt

½ cup all-purpose flour
½ cup all-purpose cream
1/3 cup milk
2 tbsp cornstarch

1 cup broccoli, cut into florettes
½ cup sliced button mushrooms

How to cook:
• Marinate chicken fillet with Clara Ole My, my Parmesan! Vinaigrette, garlic, onions, rosemary and salt for at least 4 hours. Drain and reserve marinade.
• Dredge chicken pieces in flour and arrange in a baking dish. Place vegetables over chicken.
• Whisk in cream, milk and cornstarch in marinade and pour over chicken.
• Cover with foil and bake in a pre-heated 350F oven for 30 minutes.
• Remove foil and bake for another 20 minutes or until chicken is thoroughly cooked.

Chef Bruce’s TablEscapes
Christmas Episode

Ingredients for the Japanese Fried Rice:

1 pack Ora Mix Mo Japanese Fried Rice 30g
3 cups Japanese Rice (left over)
½ cup carrots (diced)
¼ cup onions (diced)
5 cloves garlic (chopped)
½ cup Frozen Peas
½ cup Holiday Ham (diced)
3 pcs eggs
3 tbsps Crisco Canola Oil
to taste salt & pepper

Procedure:
1. In a large wok, add oil and soft scramble the eggs. Once cooked remove from pan and set aside.
2. In the same pan add more oil and add carrots and sauté for 2 minutes. Add the onions and garlic and sauté for 3 minutes.
3. Add the ham and rice. Sauté for 1 minute or until all the rice grains are separated. Pour in the pack of OMM, mix until well incorparated.
4. Add the peas and adjust seasoning with salt and pepper.
5. Serve straight away.

Ingredients for the Fried Chicken Asian Glaze

1 kilo chicken quarters
5 cups Crisco Canola Oil
2 pcs cinnamon Sticks
1 pc orange (zest of it)
1 head garlic
2 sprigs thyme
½ cup Lee Kum Kee Black Bean Garlic Sauce

For the Glaze:
1 cup Lee Kum Kee Oyster Sauce
2 tblsp Lee Kum Kee Soy Sauce
½ cup Clara Ole Maple Syrup 355ml
1 cup pineapple juice
½ cup chicken Stock
½ cup cornstarch
2 tblsp water
to taste salt & pepper

Procedure:
1. Rub the duck quarters with black bean sauce and let marinate in the chiller for 12 hours or over night. Wash of any black beans and pat dry so there is no more water on legs.
2. Place the legs in a pot with cinnamon sticks, orange zest, garlic and thyme. Marinate for 30 minutes so the flavor really comes out. Pat dry to ensure that there is no more moisture.
3. In a non-stick pan, sear the chicken legs until they are golden brown. Place on plate and cover with glaze.

**To make the glaze, add all the ingredients to a small pot except for the cornstarch and water. Bring the mixture to a boil. Be sure to season with salt and pepper. When the seasoning is just right, thicken the sauce by making slurry out of the cornstarch and water.

Ingredients:

4ears of corn
2tbsps butter
½cup onion, chopped
1pc red bell Pepper, diced
1pc green bell Pepper, diced
1tomato, diced
½tsp salt
½tsp black pepper
½cup water
1kilo country-style pork spareribs, boiled till tender
1pouch Clara Olé Spicy BBQ Marinade 250g

Procedure:
1. Marinate the spareribs in bbq marinade for at least 30 minutes.
2. Grill the ribs until the sauce has caramelized. Cut the pork into bite-sized pieces.
3. Prepare the corn mixture. Cut the corn kernels off the cob with a knife. Next, turn the knife over using the backside of a knife at a 30° angle to slide down the cob to release the milky juice of the corn.
4. In a pot, put butter and melt. Add corn, onion, bell peppers, tomato, salt, and black pepper. Stir together for 15 minutes. Add ¼ cup of water and stir. While stirring, add remainder of water and cover, stirring occasionally for 4 or 5 minutes.
5. Add the grilled pork into the corn mixture and toss just until mixed. Serve.

Ingredients:

1 pc whole chicken
1 ½ bottle Clara Ole Orange marmalade
1 pc orange
2 pcs chicken cube
5 cloves garlic
to taste salt
to taste pepper
as needed water
2 tbsp butter
2 tbsp flour
1 dash Grand Marnier (optional)

Procedure:
1. Bring a large pot of water to a boil and add in chicken cubes and 1 bottle of Clara Ole Orange Marmalade.
2. Boil chicken in the orange liquid until cooked. Cool chicken immediately after cooking.
3. Meanwhile, finely chop orange zest and set aside. Cut zested orange into quarters (to be stuffed in the cavity of the chicken).
4. Heat butter in a pan and add in flour to make a roux. Add in ¼ cup of the Clara Ole Orange Marmalade and 1 cup of the orange liquid to make a sauce for the chicken.
5. Adjust to get the right consistency. Add in Grand Marnier(optional) Season with salt and pepper to taste.
6. When chicken is cooled, stuff the cavity with quartered orange and garlic cloves. Then rub chicken with remaining ¼ bottle of Clara Ole Orange marmalade.
7. Bake chicken at 190C in a preheated oven until skin is golden. Sprinkle chicken with finely chopped orange zest and serve with sauce on the side.

Yield – 6 servings

Ingredients:
700 g - catfish, 3 whole cleaned
¼ cup - flour
¼ cup - cooking oil
to taste - salt and pepper

**for the BBQ Bagoong Sauce
4 tbsp - bagoong
¾ cup - Clara Ole BBQ sauce
1 pc. - mango, sliced
as needed - sugar
3 tbsp - water

Procedure:

1. Season catfish with salt and pepper. Dredge in flour and pan fry until fully cooked and crispy on all sides. Approximately 15 minutes.
2. In a separate sauce pan combine bagoong, Clara Ole BBQ Marinade and water.
3. Bring the mixture to a boil and adjust flavor by seasoning with salt, pepper and sugar.
4. Pour over fried catfish and serve hot.

Yield: 6 servings

Ingredients
500 g - Chicken breast, deboned
½ cup - flour, all purpose
2 pcs. - egg, beaten
2 cups - bread crumbs
¼ cup - oil
to taste - salt and pepper

for the Tapa Glaze

1 tbsp - garlic, chopped
1 cup - Clara Ole Tapa Marinade
¼ cup - Lee Kum Kee, Soy Sauce
2 tbsp - sugar
3 tbsp - Clara Ole Mango-Pineapple Jam
1 tbsp - cornstarch, dissolved in water

Procedure
1. Cut chicken breast into strips and season well with salt and pepper.
2. Dredge each slice in flour, dip in the beaten egg and finally coat with bread crumbs.
3. Shallow fry in hot oil until both sides turn golden brown, approximately two minutes on each side.
4. In a separate saucepan, sauté garlic and add the rest of the ingredients for the glaze except the cornstarch.
5. Bring the mixture to a boil and adjust flavor by seasoning with salt, pepper or sugar.
6. When the mixture starts to boil add in the cornstarch dissolved in a little water to thicken the sauce.
7. Lightly coat the breaded chicken with the hot sauce by tossing it in the sauce pan.
8. Serve hot.

Ingredients:
1 cup Clara Olé BBQ Marinade
1/3 cup Clara Olé Orange-Marmalade
1/2 cup onions, chopped
600 grams beef eye round steaks
1 tbsp McCormick Rosemary Leaves
1 tbsp sesame seeds, toasted
1 tsp sesame oil
1 clove garlic, minced
1 tsp orange zest, chopped fine
to taste black pepper
1 pc orange, segmented for garnish (optional)

Procedure:
1. Combine all ingredients for marinade and blend well.
2. Reserve 3/4 cup of marinade for basting.
3. Marinate beef for 30 minutes.
4. Remove steaks and discard marinade or keep for marinating a new batch of steaks.
5. Heat a pan to medium and start cooking beef to desired doneness, basting with the reserved 3/4 cup of marinade.
6. When the steaks are cooked, heat the remaining basting marinade and pour over steaks or serve on the side.
7. Garnish with orange segments.

Ingredients for the Basil-Crusted Chicken Breast:
4 pcs chicken breast halves, skinless
4 tbsps butter
3 tbsps Clara Olé BBQ Marinade
2/3 cup bread crumbs
3 tbsps basil leaves, fresh, chopped
2 tbsps cheddar cheese, grated

Procedure:
1. Preheat oven to 500 F.
2. Rinse chicken breast halves and pat dry.
3. Combine the butter and Clara Ole Barbecue Marinade in a shallow pan.
4. Mix the bread crumbs, basil leaves and parmesan cheese.
5. Dip the chicken breasts in the butter mixture and then in the bread crumb mixture, coating well on all sides.
6. Place breaded chicken breasts in a non-stick baking pan.
7. Bake uncovered for 15 minutes or until golden brown and chicken is cooked thru.

** Ingredients for the Tomato Cream Sauce:
1/2 cup sour cream
2 tbsps Clara Olé Tomato Sauce
2 tsps Clara Olé BBQ Marinade
1 tsp Kikkoman Teriyaki Marinade
1 pc salad tomato, peeled, seeded, diced

Procedure:
1. Combine the sour cream, tomato sauce, barbecue marinade, and teriyaki marinade.
2. Mix well and stir in diced tomatoes.
3. Serve sauce cold or heat in a saucepan until warm before serving.

** Ingredients for the Marinated Tomato Quenelles:
1 pc salad tomato, peeled, seeded, diced
1 tsp basil leaves, chopped
1 tbsp La Espanola Olive Oil
to taste salt
to taste pepper

Procedure:
1. Mix together diced tomatoes, basil leaves, olive oil and season with salt and pepper to taste.
2. Using two teaspoons, form tomatoes into small quenelles.