Exclusive Bounty Fresh Recipes

About the Chef:

Bounty Fresh Coq au Vin

Ingredients:

1 kg Bounty Fresh whole chicken

salt and pepper to taste

50 g flour

75 g thick-cut bacon, diced

30 g butter (unsalted)

30 g olive oil

4 clove garlic paste

600 ml red wine

150 g tomatoes, canned and crushed

1 bundle Bouquet Garni (Thyme, Bay Leaf, Parsley and Leek)

200 ml brown chicken stock

100 g carrots, turned

200 g mushrooms

20 g butter (unsalted)

20 g flour

salt and pepper, to taste

 

Garnish:

potato puree

75 g roasted shallots

10 g parsley, chopped

 

Procedure:

1. Cut whole chicken into 8 pieces. Wash under cold running potable water then pat dry.
2. Season with salt and pepper and let sit for 3 minutes. Pat dry again to remove any moisture then season again.
3. Coat in flour and set aside.
4. In a medium pot, add bacon and render the fat. Once the bacon has browned and the fat is in pot, remove the bacon and add butter and olive oil.
5. Turn the heat up and brown the chicken. It will take 3 minutes per side. Then add garlic paste sauté for 2 minutes and deglaze pot with red wine.
6. Add tomatoes, bouquet garni, and chicken stock. Bring to a boil and once boiling, turn down to a simmer and simmer until the liquid has reduced by half. It should take 1 hour. To finish the stew, add turned carrots and mushrooms then cook for an additional 10 minutes.
7. The flour from the browning process should make the sauce thicken. If not, you can mix the butter and flour to make a thickening agent.
8. While the sauce is simmering, knock in the butter mixture and stir until it thickens to your desired thickness. Adjust the seasoning with salt and pepper.
9. To serve, mound the potato puree in the center and slowly build up the chicken. Garnish with the roasted shallots, turned carrots, and mushrooms. Then mix in the chopped parsley to the sauce and spoon over the chicken. You can also use a spring of thyme and parsley for garnish.

 

 

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Exclusive Food Styling Tips

About the Chef:

With a natural gift for cooking and an aptitude for creativity, Theo Zaragoza has spearheaded a food styling and food photography firm named Resultado Gourmet Designs in 2004. Today, Resultado offers recipe development, consultancy, and food production design, and is among the most sought after food styling companies in the country with an impressive list of clientele. Theo graduated from De La Salle College of Saint Benilde with a degree in Industrial Design and studied Food Styling at the Culinary Institute of America in New York. Other than food styling, Theo is also a chef for different corporations. He acquired his training from Shangri-la’s Culinary Academy, The Maya Kitchen, and Triple V Group of Restaurants. He has earned his Classical Culinary and Pastry Arts education at Palate Sensations Cooking School in Singapore. When his schedule permits, Theo enjoys playing football, wake boarding, jet skiing, and flying planes.

Exclusive Food Styling Tips

About the Chef:

With a natural gift for cooking and an aptitude for creativity, Theo Zaragoza has spearheaded a food styling and food photography firm named Resultado Gourmet Designs in 2004. Today, Resultado offers recipe development, consultancy, and food production design, and is among the most sought after food styling companies in the country with an impressive list of clientele. Theo graduated from De La Salle College of Saint Benilde with a degree in Industrial Design and studied Food Styling at the Culinary Institute of America in New York. Other than food styling, Theo is also a chef for different corporations. He acquired his training from Shangri-la’s Culinary Academy, The Maya Kitchen, and Triple V Group of Restaurants. He has earned his Classical Culinary and Pastry Arts education at Palate Sensations Cooking School in Singapore. When his schedule permits, Theo enjoys playing football, wake boarding, jet skiing, and flying planes.

Spicy Oriental Chicken Wraps

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Potluck Christmas Using
Bounty Fresh Chicken

Come December, you can expect to cross out virtually all weekends, and even weekdays, on your calendar for holiday parties and gatherings. With the list of things to do ‘tis season – from gifts shopping, office deadlines to complete, and Christmas day get together planning – do you think you still have time to cook for potluck celebrations? Instead of going to the nearest fast food restaurant and buying yet another cake, palabok, or barbeque, prepare this no-hassle yet scrumptious dish for your friends and family: Spicy Oriental Chicken Wraps.

This may sound complicated, but do not fear! It’s quite an easy potluck dish to prepare. Simply do the following: season pieces of Bounty Fresh Chicken with salt and pepper and pan-fry.

Prepare greens of your choice, such as curly lettuce, strips of carrots, strips of red bell pepper, and cilantro leaves.

For the food, place the chicken on an oval white plate and surround it with sautéed vegetables. The stuffing can be placed on a bowl beside the chicken.Buy store-bought tortilla wraps and spicy Asian dressing. To assemble, lay a tortilla wrap on a plate. Lay curly lettuce on top of it. Place pieces of chicken, carrots, red bell pepper, and cilantro on one side of the wrap. Drizzle this with the spicy Asian dressing. Roll, repeat, and pack away!

What’s nice about this dish is that it looks neat, colorful, and well put together. Minimal food presentation is required, just make sure that you use the freshest vegetables available to keep the colors vibrant. You can also slice the rolls to make more wraps. Slicing the wraps are also a nice way to present the dish.

There you have it, an end-of-the-year potluck surprise that’s a no brainer for the busy woman!

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Exclusive Bounty Fresh Recipes

About the Chef:

Chef Melissa Sison is currently the Academic Programs Manager of CCA, Manila since January 2010. She is a graduate of SHA Ecole Des Roches, Bluche, Valais Switzerland with Diploma in Hotel and Restaurant Management and she holds a Master’s Degree in Entrepreneurship from the Asian Institute of Management and continuous to pursue further education by travelling and attending continuing education programs from US and European Schools. Her knowledge and experience in the industry gave her the award as one of the top 5 Bravest Chefs and Promising Chef in the Philippines in 2000. She owned and operated restaurants such as Salumeria Cafe, My Little Kitchen, Mr. Rockefeller, Butter Diner and also served as Executive Chef for Research and Development of Oyster Group of Companies.

Bounty Fresh Chicken Cacciatore Ingredients: 1 pc Bounty Fresh whole chicken, cut into 8 pieces       3 tbsp extra-virgin olive oil 2 tsp salt 1 tsp chicken powder 1 pc medium-sized onions, cut into slivers 6 clove garlic, sliced thinly 2 pc large carrots, sliced into ¼” pieces 2 pc stalks of celery, sliced into ½” pieces ¾ cup red wine 1/8 tsp dried thyme 1/8 tsp dried rosemary 1 pc bay leaf 1/8 tsp chili flakes 1 tsp lemon zest 1 tbsp lemon juice 400 gram canned tomatoes ¼ cup fresh parsley, chopped

Method:

1.    Using a mallet, flatten the chicken breast until it becomes as wide as 8 inches wide.

2.    In a deep skillet, large enough to hold all chicken pieces, heat 2 tbsp of olive oil over moderate heat. When
       oil is hot, sprinkle chicken pieces with sea salt and pepper and sauté until golden brown, about 3-5 minutes
       per side of the chicken. Spoon out chicken and set aside.

3.    Add the remaining olive oil, then sauté onions, garlic, carrots, celery, chicken powder, salt and pepper. Sauté
       vegetables until its is slightly brown, about 5 minutes.

4.    Increase heat to high, then pour red wine. Scrape the bottom of the pan with a wooden spoon to remove any
       caramelized bits. For about 5 minutes, cook until about ¾ of the red wine has reduced.

5.    Add the thyme rosemary, bay leaf, chili flakes, lemon zest, lemon juice and crushed canned tomatoes. Bring
       to a boil. Once boiling add the chicken and cook covered for 12 minutes. Remove the breasts, continue to
       cook other chicken pieces for another 10 minutes. Cover chicken breast with aluminum foil.

6.    Remove all chicken pieces, and reduce sauce even more for another 8-10 minutes. Adjust seasoning with
       salt and pepper.

7.    Arrange chicken pieces on a large serving platter, then cover generously with reduced sauce, make sure you
       discard bay leaf. Sprinkle with chopped parsley. Serves 4-6.

 

 

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Exclusive Bounty Fresh Recipes

About the Chef:

Filipino Modern Dining with celebrity chef, Bruce Lim in his own private kitchen. Chef Bruce Lim is a Filipino-Chinese who was been born and raised in America but has come back to the Philippines to trace his roots and get culinary inspiration from native Filipino cuisine. His bubbly and conversant nature has made him distinct from other Philippine chefs, taking off the elite image of the chef through his immersions in various communities and territories, stressing the point that food is a universal thing that must be shared by everyone — that knowledge involving food is a cycle of innovations that is rooted from various sources given a personal touch until another sumptuous concoction is created.
Although he has a host of specialties — from traditional French and Italian cuisines to Euro-Asian and international food — he is also a master of creative food presentation. Moreover, Chef Bruce also has thorough knowledge in sugar pulling and chocolate work.
Chef Bruce Lim took up Superior Level of Cuisine and Pastry at Le Cordon Bleu in London. As if this formal training is not enough, he has been Hygiene Certified (1997) and ServSafe Certified (2006) in London and California, respectively. These organizations do not just honor excellence in food preparation but put premium in the hygiene and safety aspects as well.
At a relatively young age, he already has a decade of experience in food preparation. He has worked as an all-around chef and kitchen supervisor to popular Philippine establishments Century Park Sheraton Hotel and Jollibee Food Corporation, the top fast-food restaurant chain the Philippines, which also has international branches. Chef Bruce has also been chosen to be handle food preparations in various hotels and establishments in the US: as a an All-around Cook at the Hyatt Regency in Monterey CA, Executive Chef at the Fish Hopper Restaurant, Executive Sous Chef (Banquets) at the MGM Grand Hotel Casino in Las Vegas, and Head Chef at the E & O Trading Company in San Jose, California.
He got his initial stint on TV when he hosted segments for a health drink in the show “Magandang Umaga Pilipinas” (Good Morning Philippines), a daily magazine show in the Philippine’s largest broadcasting network.In Tablescapes, he allows himself to be toured around the country by model-actress and TV host Angel Aquino. He makes his own recipes out of his learnings from these travels. He says that through his participation in Tablescapes, He will be an instrument to spread the exquisite features of the Philippines and its cuisine to the world. When not in the kitchen, Chef Bruce busies himself with online games and kickboxing.

Bounty Fresh Fried Chicken Sandwich

w/ Waldorf Potato Salad

 

Ingredients:

1 pc hoagie roll

300 gram Bounty Fresh Chicken Breast, butterflied, salt, pepper, and sugar to taste

Breading:

100 gram flour

1 pc egg

100 gram Panko breadcrumbs

Sauce:

20 gram butter

100 gram mushrooms, sliced

15 gram flour

100 ml chicken stock

2 gram garlic powder, salt and pepper to taste

Potato Salad:

500 gram potatoes, peeled and blanched

200 gram apples, diced

100 gram walnuts, chopped

50 gram celery, diced

50 gram bacon, chopped

200 gram mayonnaise

20 gram mustard, salt and pepper to taste

Garnish:

20 gram lettuce

20 gram tomato

 

Procedure:

1. Season chicken with salt, sugar and pepper then let sit for 3 minutes.

2. Dredge in flour and pat off the excess.

3. Dip into egg then drop into Panko breadcrumbs. Pat down to ensure a good sticking of breadcrumbs.

4. Place hot, preheated oil for 7 minutes. Make sure the entire chicken is submerged in oil. Fry to golden brown           and drain on paper towel.

5. To make sauce, add butter to pan and sauté mushrooms for 3 minutes so the water has leeched out.

6. Add flour so it becomes pasty with chicken stock.

7. Add the rest of the ingredients. Bring to a boil and simmer until thickened. Set aside.

8. To make the potato salad, add all the ingredients together and store in the chiller for 3 hours before serving.

9. To plate up, cut the hoagie roll down the middle without going all the way through. Place the lettuce and
     tomatoes on the bottom side then top with fried chicken. Spoon over the gravy and close the top of bread.
     Serve the potato salad on the side.

 

 

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Exclusive Food Styling Tips

About the Chef:

With a natural gift for cooking and an aptitude for creativity, Theo Zaragoza has spearheaded a food styling and food photography firm named Resultado Gourmet Designs in 2004. Today, Resultado offers recipe development, consultancy, and food production design, and is among the most sought after food styling companies in the country with an impressive list of clientele. Theo graduated from De La Salle College of Saint Benilde with a degree in Industrial Design and studied Food Styling at the Culinary Institute of America in New York. Other than food styling, Theo is also a chef for different corporations. He acquired his training from Shangri-la’s Culinary Academy, The Maya Kitchen, and Triple V Group of Restaurants. He has earned his Classical Culinary and Pastry Arts education at Palate Sensations Cooking School in Singapore. When his schedule permits, Theo enjoys playing football, wake boarding, jet skiing, and flying planes.

Stuffed Baked Chicken

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Thanksgiving Dinner

Although we don’t really celebrate Thanksgiving in the Philippines, it’s an event that can give reason to gather with our loved ones and to be thankful for whatever blessing we’ve received all year. In the spirit of Thanksgiving, complete the occasion with a scrumptious Stuffed Baked Chicken using Bounty Fresh’s dressed chicken.

First, choose a plump chicken that can serve around 4 to 6 people. Rub the chicken with butter, making sure you put it in between the skin and meat. Coat the chicken with dried black pepper, rosemary, basil, and thyme. Further marinade the chicken in a soy sauce and lemon mix. Bake the chicken until done. The stuffing should be done separately. This is to avoid that funky taste that raw chicken imparts. You can choose from various stuffing recipes, but an easy one you can do is a mix of butter, rice, Italian seasoning, chicken broth, salt, pepper, peas, corn, carrots, and raisins.

When serving this delight, think of “abundance” as a symbol of thanksgiving. The food plating should be homey and rustic, with warm colors and natural table setting to create the mood. Fruits or vegetables used as centerpieces will do, as well as countryside cooking utensils like a mortar and pestle. The tablecloth can be cream contrasted with orange or brown placemats.

For the food, place the chicken on an oval white plate and surround it with sautéed vegetables. The stuffing can be placed on a bowl beside the chicken.

Now all that’s left is to enjoy the food! Happy Thanksgiving everyone!

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Exclusive Food Styling Tips

About the Chef:

With a natural gift for cooking and an aptitude for creativity, Theo Zaragoza has spearheaded a food styling and food photography firm named Resultado Gourmet Designs in 2004. Today, Resultado offers recipe development, consultancy, and food production design, and is among the most sought after food styling companies in the country with an impressive list of clientele. Theo graduated from De La Salle College of Saint Benilde with a degree in Industrial Design and studied Food Styling at the Culinary Institute of America in New York. Other than food styling, Theo is also a chef for different corporations. He acquired his training from Shangri-la’s Culinary Academy, The Maya Kitchen, and Triple V Group of Restaurants. He has earned his Classical Culinary and Pastry Arts education at Palate Sensations Cooking School in Singapore. When his schedule permits, Theo enjoys playing football, wake boarding, jet skiing, and flying planes.

Teriyaki Chicken Bites with Mandarin Sauce

in Ceramic Appetizer Spoons

Using Meals in Minutes Chicken Yakiniku

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High Tea Party

Just the thought of having friends over can seem daunting. Hours of cleaning the house, creating a menu, and preparing the food may be too overwhelming for most, especially in this age where time is highly valued.

The truth is, getting around this is easy. One way to make it effortless is to plan an afternoon merienda or high tea party, wherein you don’t have to cook so much compared to a lunch or dinner get-together. You can also opt to order in, or have your friends bring food for potluck.

But if you’re the type who wants to leave a personal touch to your dishes, then try this easy and interesting party dish:

Teriyaki Chicken Bites with Mandarin Sauce.

With Bounty Chicken’s Meals in Minutes Chicken Yakiniku, all you have to do is heat this up. For the Mandarin Sauce, just mix orange juice with mandarin oranges, salt, pepper, and some herbs in a pan until it thickens.

Using store-bought crackers, pile it with Teriyaki Chicken bits and drizzle Mandarin Sauce. Make it colorful with some bell peppers and a spring onion as design.

Now comes the plating and presentation, where the magic of turning something simple into spectacular happens. Dress your table up with pastel hues, making sure the napkin and table cloth contrast yet go together. Have your plates in white to exude elegance.

Place the crackers on white rectangular plate, s few at a time for that chic restaurant look. Other than the pot of hot tea, also prepare a cookie platter arranged in a circle for added snacks and table accent. Just buy your favorite cookies from the grocery!

With this simple yet elegant party idea, don’t you just want to call your friends and plan that get-together?

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Exclusive Bounty Fresh Recipes

About the Chef:

French-trained, Chef Sau Del Rosario is born and raised in the center of Philippine gastronomy, Pampanga. A graduate of UP Diliman with a degree in Hotel Management, Chef Sau took his professional training in Nice, South of France under the guidance of Michelin Chef Christian Plumail of Restaurant L’Univers. He then took a position in the prestigious three-Michelin Restaurant Le Divellec in Paris the following year before moving to Shanghai, China to open Luna. After two years in Shanghai, Chef Sau accepted a post as an expat chef de cuisine of the famous Raffles chain’s, Equinox, which is considered as one of the best restaurants in Singapore from then until the present. In 2005, Chef Sau headed the call from Manila and opened the Museum Cafe, Chelsea Market & Restaurant, Madison Grill, Le Bistro Vert and very soon, Toro. In this this year’s Manila’s Best Kept Restaurant Secrets (MBKRS) award, the equivalent of the Oscars in the food and beverage industry, Chef Sau was nominated as best chef of the year for 2 consecutive years. He has worked with The Peninsula Manila, the Shangri-La group, Westin and Hyatt Hotels before moving to France.

Green Curry Bounty Fresh Chicken

with Organic Tofu

Prep. Time: 15 minutes
Cooking Time: 15 minutes

* For those who love Asian cuisine, this is a winner. Goes well with steaming pandan rice.

 

Ingredients:

4 pcs Bounty Fresh Chicken breast fillets

2 pcs silken tofu (Soft)

5 g green curry paste

10 g ginger

10 lemongrass

Oil (olive oil)

2 pcs kaffir leaves

2 g coriander

1 cup coconut cream

25 ml fish sauce

50 g brown sugar

Few thai basil

100 g eggplant, sliced

100 g zucchini, sliced

100 g pumpkin, sliced

 

Method:

1. Sauté onions, ginger, lemongrass, kaffir in oil.

2. Add green curry paste and kaffir, cook for another 2 minutes.

3. Add the coconut cream then simmer for another 2 minutes with low fire.

4. Add chicken cut in cubes and cook for 2 minutes.

5. Season with fish sauce, sugar and lime juice.

6. Cook for another 2 to 3 minutes then serve and garnish with Thai basil.

 

 

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Exclusive Bounty Fresh Recipes

About the Chef:

French-trained, Chef Sau Del Rosario is born and raised in the center of Philippine gastronomy, Pampanga. A graduate of UP Diliman with a degree in Hotel Management, Chef Sau took his professional training in Nice, South of France under the guidance of Michelin Chef Christian Plumail of Restaurant L’Univers. He then took a position in the prestigious three-Michelin Restaurant Le Divellec in Paris the following year before moving to Shanghai, China to open Luna. After two years in Shanghai, Chef Sau accepted a post as an expat chef de cuisine of the famous Raffles chain’s, Equinox, which is considered as one of the best restaurants in Singapore from then until the present. In 2005, Chef Sau headed the call from Manila and opened the Museum Cafe, Chelsea Market & Restaurant, Madison Grill, Le Bistro Vert and very soon, Toro. In this this year’s Manila’s Best Kept Restaurant Secrets (MBKRS) award, the equivalent of the Oscars in the food and beverage industry, Chef Sau was nominated as best chef of the year for 2 consecutive years. He has worked with The Peninsula Manila, the Shangri-La group, Westin and Hyatt Hotels before moving to France.

Bounty Fresh Chicken Burger & Tofu

Teriyaki Sliders, Asian Coleslaw

Prep. Time: 20 minutes
Cooking Time: 25 minutes

* An easy, quick recipe you can prepare at the last minute when friends drop by for a drink. These sliders are is good as merienda or pulutan.

 

Ingredients:

500 g Bounty Fresh chicken, ground

Salt/pepper

Sesame oil

50 g onions, chopped

50 g spring onions

1 pc egg

1 pc silken tofu

4-6 mini burger buns

50 g red cabbage, julienne

50 g green cabbage, julienne

50 g carrots, julienne

25 g red onions, julienne

Few roasted sesame seeds

50 g Japanese mayonnaise

few white sugar

salt

pepper

50 ml soya

250 ml water

20 g ginger, sliced

25 g brown sugar

10 ml mirin (optional)

Corn starch and water (to thicken the sauce Boil everything and thicken with cornstarch.

 

Method:

Season ground chicken with salt, sesame oil (very few drops) pepper, herbs and add egg.

Set aside.

Slice and toast mini burger buns.

Add all vegetables (for Asian coleslaw).

Assemble burger, glaze with teriyaki sauce and top with Asian coleslaw.

 

 

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Exclusive Food Styling Tips

About the Chef:

With a natural gift for cooking and an aptitude for creativity, Theo Zaragoza has spearheaded a food styling and food photography firm named Resultado Gourmet Designs in 2004. Today, Resultado offers recipe development, consultancy, and food production design, and is among the most sought after food styling companies in the country with an impressive list of clientele. Theo graduated from De La Salle College of Saint Benilde with a degree in Industrial Design and studied Food Styling at the Culinary Institute of America in New York. Other than food styling, Theo is also a chef for different corporations. He acquired his training from Shangri-la’s Culinary Academy, The Maya Kitchen, and Triple V Group of Restaurants. He has earned his Classical Culinary and Pastry Arts education at Palate Sensations Cooking School in Singapore. When his schedule permits, Theo enjoys playing football, wake boarding, jet skiing, and flying planes.

Tandoori Chicken with Mango Pineapple Chutney and

Pulao (Indian Rice) Using

Cuisines Tandoori Chicken

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It’s a date

Who says you need to go to a classy restaurant to have a memorable date? Preparing an effortless yet grand dinner at home can truly show your sweetheart how much he means to you. It is a thoughtful gift done through your labor of love.

Here’s a simple and special dish you can do for the night: Tandoori Chicken with Mango Pineapple Chutney and Pulao (also known as Indian Rice). Sounds complicated? It really isn’t.

Bounty Fresh Cuisine takes care of the Tandoori Chicken, so you’ll only have to prepare the chutney and the rice. For the chutney, a simple mix of chili peppers, ginger, mango, and pineapple will do.

Do the Pulao from scratch or the shortcut way – saute the rice with onions, carrots, potatoes, peas, cashew nuts, turmeric powder, and salt & pepper.

Once everything is done, it’s time to plate the dish. This is very important because as we all know, the way to your man’s heart is through his stomach, and the way to the stomach is through visual presentation. Make the night extra special by using black square plates and earthy table embellishments. Use a cream colored table cloth and wooden placemats to set the theme. On the black square plate, arrange the rice on the middle. Think of a Yin-Yan design for it, leaving space for the chicken. Next, place a salad mix on one corner. Now arrange the chicken beside the rice. Garnish around the chicken and rice with the Mango Pineapple Chutney.

There you have it, an outstanding dish worthy of an unforgettable date night… thanks to Bounty Fresh Chicken!

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