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- ENTER BUSINESS UNIT ADDRESS HERE©2010 GFS Canada Company, Inc.® • www.gfscanada.com


Product Information

Shelf Life

Item Code

1 year

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soy, wheat

1 year

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sesame, soy, wheat

1 year

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1 year

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1 year

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Dry/ refrigerate after opening

1 year

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Dry/ refrigerate after opening

1 year

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Storage

No artificial colours/flavours

Allergen Free

Dry/ refrigerate after opening *serving suggestion

Dry/ refrigerate after opening Dry/ refrigerate after opening

Caramel

Dry/ refrigerate after opening

fish, soy, wheat

Dry/ refrigerate after opening

Dry/ refrigerate after opening

sesame, soy, wheat

1 year

0000000

Dry/ refrigerate after opening

soy, wheat

1 year

0000000

soy, wheat

1 year

0000000

sesame, soy, wheat

1 year

0000000

soy, wheat

1 year

0000000

1 year

0000000

1 year

0000000

Dry/ refrigerate after opening

Caramel

Dry/ refrigerate after opening

*serving suggestion

Dry/ refrigerate after opening

Caramel

Dry/ refrigerate after opening

Caramel

Dry/ refrigerate after opening Dry/ refrigerate after opening

Caramel

1 year

0000000

Dry/ refrigerate after opening

Caramel

1 year

0000000

Keep Refrigerated

eggs, milk

275 days

0000000

Keep Refrigerated

eggs, milk

275 days

0000000

1 year

0000000

1 year

0000000

Dry/ refrigerate after opening Dry/ refrigerate after opening

*servin

g sugg

estion

wheat

25


Sauce

Brand

At a G lance

Pack Size

Trans Fat Cholesterol Fat Free Free Free

Preservative Free

Sweet & Sour

2 x 3.7 L

Sodium Benzoate

Plum

2 x 3.7 L

Sodium Benzoate

Hoisin

2 x 1.89 L

Sodium Benzoate

Sweet Chili

2 x 3.7 L

Sodium Benzoate

Pad Thai

2 x 1.89 L

Thai Red Curry

2 x 1.89 L

0g/60mL

4.5g/60mL

Panang Ginger Curry

2 x 1.89 L

0g/60mL

6g/60mL

Satay

2 x 1.89 L

Soy

2 x 3.7 L

Sodium Benzoate

Teriyaki

2 x 3.7 L

Sodium Benzoate

Asian BBQ

2 x 1.89 L

Honey Garlic

2 x 3.7 L

Honey Mustard

2 x 3.7 L

Carolina Style Mustard BBQ

2 x 1.89 L

0.5g/30mL

Red Cream Ale BBQ

2 x 1.89 L

0.1g/30mL

Poblano Chili Lime BBQ

2 x 1.89 L

Tzatziki

2x2L

0.1g/15mL

3.5g/15mL

5mg/15mL

Sodium Benzoate/ Potassium Sorbate

Shish Taouk

2x2L

0.1g/15mL

7g/15mL

5mg/15mL

Sodium Benzoate/ Potassium Sorbate

Tandoori

2 x 1.89 L

Vindaloo

2 x 1.89 L

6g/60mL

Sodium Benzoate

3.5g/30mL

Sodium Benzoate

Introduction f lavours of

4.5g/60mL

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China

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Thailand

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Japan

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Malaysia

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All Gordon Signature and GFS ethnic sauces are MSG free!

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Table of Content s

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United Kingdom

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USA

Mexico Greece Turkey India

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At a Glance Information

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*serving suggestion

Introduction Our chefs have traveled around the world to bring you the most authentic sauces made from the finest ingredients. From the street markets of Puebla in Mexico, and its traditional pre-hispanic cuisine, to the dinner patios in Mykonos, Greece and all the way to the well hidden corners of Nagasaki Bay in Japan, Gordon Signature速 and GFS速 sauces allow you to experience cultures from all over the world through their food without ever having to leave home!

*serving suggestion

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gestio

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*servin


Vindaloo Sauce An authentic sauce from Goa, India that combines chili peppers, coriander, turmeric, garlic, masala, cinnamon and mustard seeds. The most famous Goan dish is pork vindaloo, but this sauce can also be used with chicken, lamb, or beef and served with rice, chapathi or naan bread.

Beef or Lamb Vindaloo (serves 10)

india

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Sweet & Sour Pork (serves 10) Pork Vegetables • 3 lbs GFS pork butt, cut into 1"cubes • 3 tbsp GFS canola oil, for stir-frying • 2 tsp salt • 2-3 cups GFS sweet & sour sauce • ½ tsp sugar • 6 stalks celery, sliced on a bias ¼” thick • 3 tsp GFS soy sauce • 2 Markon green bell peppers cut • 3 egg whites into bite sized pieces • 5 Markon® green onions, chopped • 2 Markon red bell peppers cut • GFS canola oil, for deep-frying into bite sized pieces • 1¼ cup KE® cornstarch • 2 Markon onions, sliced ¼” thick • 1 cup (per serving) GFS basmati rice

Method (pork): Place cubed pork in a medium bowl, and season with salt, sugar and soy sauce. Mix in egg whites and green onions. Cover and place in the refrigerator for at least 1 hour. Heat canola oil to 365°F (185°C) in a deep fryer. Drain the pork of the marinade and coat with cornstarch; fry in the heated oil for about 10 minutes, until evenly browned. Drain on paper towels. Method (vegetables): Heat the oil and stir-fry the vegetables until golden. Combine the pork with the vegetables in the wok, pour 2-3 cups sweet and sour sauce over the mixture and stir-fry over medium heat for about 1 minute to heat through. Serve over jasmine rice and garnish with sliced green onions.

china

22

Method: Preheat a large sauté pan to medium-high heat. Add 1 tbsp canola oil and the onions to the pan and sauté until the onions are golden brown. Remove them from the pan. Heat the same pan to high heat, add 2 tbsp oil and the beef/lamb cubes to the pan; brown the cubes on all sides. Add the red wine to the pan and scrape off any brown pieces from the bottom. Lower the heat to low, add the vindaloo sauce and onions; cover and simmer for 15-30 minutes. Serve with basmati rice, roti flatbread, chapathi or naan bread. Garnish with fresh chopped cilantro.

The origin of sweet and sour sauce was around the18th century in Canton. A record shows that the renowned Long family in the prosperous neighbouring Shunde county, used sweet and sour pork to test the skills of their family chefs. It spread to the United States in the early 20th century after the Chinese migrant gold miners and railroad workers turned to cookery as trades. This tangy sauce will add terrific flavour to your dish!

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• 4 lbs GFS boneless beef or lamb (sirloin preferred), diced into 1" cubes. • Salt and pepper (for seasoning the beef) • 1 + 2 tbsp GFS canola oil or ghee (clarified butter) if available • 3 cups Gordon Signature vindaloo sauce • 4 Markon sweet onions, diced into 1" pieces • 1 cup red wine • 2 cups per serving GFS basmati rice, cooked • 1 per serving naan, roti or chapathi flatbread

Sweet and Sour Sauce

3


Plum Sauce Plum sauce is a staple dip at Chinese restaurants. The result is a sweet, jam-like sauce with a tart flavour that goes very well with a variety of dishes. Originally known as duck sauce, this sauce is used in Chinese cuisine for deep-fried dishes such as spring rolls, egg rolls, noodles, as well as for roast duck.

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Tandoori Chicken (serves 10)

• 3 lbs GFS boneless, skinless chicken breasts • 1 cup chicken stock • 3 tbsp GFS vegetable oil • ½ + ½ cup GFS plum sauce • 4 tbsp GFS soy sauce • ¼ cup sherry or dry white wine • 2 tbsp water • 2 tsp KE cornstarch • 3 Markon red bell peppers, diced into bite-size pieces • 2 Markon green onions, thinly sliced on a bias

• 5 lbs GFS chicken breast or thighs; cut into 1” pieces • Salt and pepper for seasoning the chicken • 3-4 Markon red bell peppers, diced into 1” pieces • 1 Markon red onion, sliced thinly • 1 + 2 tbsp GFS canola oil or ghee (clarified butter) if available • 3 cups Gordon Signature Tandoori Sauce • 1 cup plain yogurt • 2 cups per serving GFS basmati rice, cooked • ½ cup GFS fresh cilantro, chopped • 10 pieces of naan bread, lightly toasted, cut into 4-6 wedges

Method: Cut the chicken into bite-size cubes. Meanwhile, mix together the sherry (or wine), ½ cup plum sauce and soy sauce together in a bowl. Add the chicken and marinate for 30 minutes (but preferably overnight). Heat a wok until very hot then add oil and use to stir-fry peppers for about 1 minute; set aside, stir-fry the chicken until almost done. Add the chicken stock and the remaining ½ cup plum sauce. Allow to simmer for 3 minutes then stir together the cornstarch and water and add to sauce. Simmer, stirring frequently, until the sauce has thickened. Add the peppers back to the wok. Serve over GFS basmati rice and garnish with sliced green onions.

Method: Preheat a large sauté pan to medium-high heat. Add 1 tbsp of canola oil to the pan and sauté the peppers and onion for about 4 minutes or until lightly browned; remove from the pan and set aside. In the same pan, add the remaining 2 tbsp canola oil and sauté the seasoned chicken pieces for about 6-8 minutes until golden brown and cooked through. Add the cooked peppers and onion back to the pan with the chicken. Add 2 cups of the tandoori sauce and the yogurt to the pan and toss to coat. Reduce heat to low and simmer for 1 minute. Serve over cooked basmati rice; garnish with fresh chopped cilantro and the toasted naan bread.

india

4

Blending yogurt, chili paste, lime juice, garlic, cumin, ginger and of course garam masala, this authentic sauce from India has become a favourite worldwide. Use to marinate chicken to roast in the oven or grill. It is also delicious on top of fish fillets or shrimp.

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china

Chicken with Plum Sauce (serves 10)

Tandoori Sauce

21


Shish Taouk Sauce Inspired by the traditional Turkish way of cooking shish kebabs (also popular in other Middle Eastern countries), the mix of yogurt and garlic give this sauce a unique 'punch' that balances very well with the lime notes. Great with chicken or lamb skewers and to marinate pork or beef.

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Method: Skewer the chicken, about 6-8 pieces per skewer; season with salt and pepper. Grill the skewers over high heat, brushing with shish taouk sauce with each turn until the chicken is cooked through; set aside. Open the pita pocket at one end and spread about 2 tbsp of the hummus into the pita. Add each of the toppings, as well as one skewer of chicken to each pita. Using a squirt bottle, generously drizzle the toppings with the shish taouk sauce. Close and roll the pita; slice and serve.

Beef Hoisin (serves 10) • 2 lbs GFS sirloin steak, sliced thinly across the grain • 3 large Markon carrots, julienned • ½ lb snow peas, cut in half, lengthwise on a bias • ½ lb cremini mushrooms, sliced • ¾ cup Gordon Signature hoisin sauce • 2 tbsp Trade East sesame seeds • 4 Markon green onions, sliced thinly on a bias • 3 tbsp GFS vegetable oil • 1 cup (per serving) GFS basmati rice

Method: Heat a large frying pan or wok, add the sesame seeds and toast over a high heat stirring for a few minutes just until golden. Set aside. When ready to cook, heat the vegetable oil in a large frying pan or wok until hot. Add the steak and stir-fry for 3-4 minutes over a high heat until lightly browned. Using a slotted spoon, remove the steak onto a plate, leaving the juices in the pan. Toss the carrots in the pan and stir-fry for a few minutes. Add the snow peas and mushrooms and cook for 2 more minutes. Return the steak to the pan and toss everything together. Add the hoisin sauce and stir-fry for a final minute. Sprinkle with the toasted sesame seeds and green onions. Serve over basmati rice.

china

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• 3 lbs GFS boneless, skinless chicken, breast or thighs, diced into bite-size pieces • 1 cup + 1 cup Gordon Signature shish taouk sauce • Salt and pepper for seasoning • 1 Markon white onion, sliced thinly (and seasoned with ½ teaspoon Trade East cinnamon) • ½ head Markon iceberg lettuce, sliced thinly • 2 Markon tomatoes, diced • 2-3 dill cornichons, halved lengthwise • 2-3 pieces pickled turnip, if available • ½ cup GFS parsley, chopped • 1 cup hummus • 10 pitas

Hoisin sauce, also called Chinese barbecue sauce is a fragrant sauce used frequently in Asian stir-fries and marinades. Hoisin is a dark reddish-brown sauce, that is thick in consistency, with a sweet, salty and spicy flavour. It is also called Peking sauce because it is used in making Peking duck. Hoisin is a great glaze for meat and fish and can also be used as a dipping sauce.

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turkey

Lebanese Taouk Pita (serves 10)

Hoisin Sauce

57


Sweet Chili Sauce

Tzatziki Sauce

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• • • • • • •

(serves 10)

5 Markon ripe peaches or nectarines, cut into 6 wedges 40 IPM raw shrimp (24/30 count), peeled and deveined 1½ cups per serving GFS Asian salad mix 1 Markon cucumber, shaved lengthwise using a peeler, 2 - 1" wide ribbons ½ cup GFS sweet chili sauce for dressing 2 tbsp rice wine vinegar for dressing 2 cups (separated) GFS sweet chili sauce for marinating/glazing

Method: Marinate the shrimp and peach wedges in separate zip lock bags for about 30 minutes. Grill the peaches and shrimp for about 1 minute on each side. In a medium bowl mix together ⅛ cup sweet chili sauce and 1 tsp rice wine vinegar. In your hand, assemble about 1½ cups of mixed greens so they resemble a flower bouquet (Alternatively, stack the greens in a neat pile). For the bouquet, wrap the bottom of the greens with a cucumber ribbon to hold it together. Place the bouquet of greens in the centre of a dinner plate. Lay 3 grilled peach wedges and 4 shrimp around the greens. Drizzle the greens, peaches and shrimp with sweet chili vinaigrette and serve.

Greek Lamb Pita (serves 10) • 2 lbs GFS boneless lamb leg or shoulder, cut into 1½" cubes • 30 Markon grape or cherry tomatoes • 2 Markon red onions, cut into 1" chunks • 4 cups (separated) Gordon Signature Greek feta vinaigrette • ½ Markon cucumber, sliced • ½ Markon iceberg lettuce, thinly sliced • 8 large pita bread • 1-2 cups Gordon Signature tzatziki sauce • 1 tbsp GFS fresh mint leaves, finely sliced

Method: Place the lamb and Greek feta vinaigrette into a sealable plastic bag and let marinate refrigerated for 2-24 hours. Remove lamb from the bag and discard marinade. Thread lamb, tomatoes and onion onto skewers (metal if available). Grill over medium heat for 12-15 minutes or to desired degree of doneness. Turn kabobs several times, brushing with fresh Greek feta vinaigrette regularly. Remove the lamb and vegetables from the skewers and place inside an open pita pocket. Garnish the pita with shredded lettuce, cucumber and mint. Dress with about 3-4 tbsp of the tzatziki sauce.

greece

6

Spicy Sweet Shrimp & Peach Salad

Tzatziki is a Greek sauce made with plain yogurt, grated or chopped cucumber, minced garlic, oil, vinegar and spices. It may be served as a dip, cracker spread, or condiment for sandwiches such as gyros or souvlaki. In touristy restaurants, and outside of Greece and Cyprus, tzatziki is often served with pita bread as part of the first course of a meal. Greeks and Middle Easterners generally use this sauce as a side dish to a meal with meat.

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thailand

Aside from meals, Thai’s are renowned “snackers.” It is easy to pick up a quick but delicious snack such as egg rolls with a sweet chili dipping sauce for mere pennies along the roadside at marketplaces in Thailand. Sweet chili sauce blends garlic, chili flakes, rice vinegar and sugar in perfect harmony. Add this sauce to a stir-fry for an extra boost of sweetness and heat.

19


Poblano Chili Lime BBQ Sauce

Pad Thai Sauce

This sauce is a unique twist on the usually American inspired creation of barbecue. The sauce draws upon Mexican poblano chili peppers (originating in Puebla, Mexico) in combination with the freshness of lime, resulting in a tangy and flavourful grilling sauce.

Known as the ultimate street food as well as the Thai National Dish, Pad Thai is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders. It was first made popular as a national dish by Prime Minister Luang Phibunsongkhram during the 1930s and 40s, partly to promote production and consumption of rice noodles. While typically used in the Pad Thai dish, this sauce can also be used as a dressing for Thai noodle salads, or as a stir-fry sauce.

mexico

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Method: Combine the salt, pepper and chili powder and sprinkle over the roast. Rub the seasonings in thoroughly. Preheat oven to 300°F (149°C). Roast the pork for 4 - 6 hours depending on the size. Remove the pork from the oven and cover loosely with foil for about 20 minutes. Pull / shred the pork and place it in a medium pot. Pour enough BBQ sauce over the pulled pork to thoroughly coat the meat. Bring the combination to a simmer and serve on a toasted kaiser bun with your favourite toppings.

• • • • • • • • • •

2 pkgs (12 oz) Thai rice noodles 3 lbs GFS boneless, skinless chicken breasts, cut into bite size pieces 4 tbsp ghee (clarified butter) * may substitute with GFS vegetable oil 2 Markon yellow peppers, julienned ⅓ cup GFS canola oil 2 cups Gordon Signature pad Thai sauce 6 GFS eggs, cracked into a bowl 3 cups Markon bean sprouts ⅓ cup unsalted roasted peanuts (optional) 5 Markon green onions, finely sliced on a bias

Method: Soak the rice noodles in cold water for 30-50 minutes until soft. Drain and set aside. Preheat a wok to medium-high heat. Add 3 tbsp clarified butter and chicken to the wok and stir-fry until golden brown and cooked through. Remove the chicken from the wok and set aside. Add the remaining 1 tbsp of clarified butter to the wok and stir-fry the yellow pepper for about 1 minute, then remove and set aside. Heat ⅓ cup canola oil in the wok; pour the cracked eggs into the hot oil; stir gently and cook until firm. Stir in the chicken, peppers, softened noodles and pad Thai sauce and cook for 4-5 minutes until the noodles are tender. Add the bean sprouts and stir-fry for another 2 minutes before serving. Garnish with roasted peanuts and sliced green onions.

thailand

18

• 1 GFS pork butt or shoulder roast (roughly 5 lbs) • 1 tsp each salt and pepper • 1 tbsp Trade East chili powder • 2-3 cups Gordon Signature poblano chili lime BBQ sauce (amount dependant on how much pork the roast yields) • 10 GFS sesame/poppy seed kaiser rolls

Chicken Pad Thai (serves 10)

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Pulled Pork Sandwiches (serves 10+)

7


Thai Red Curry Sauce In Thailand there is no such thing as a starter; nor is there any dish that belongs only to one person. As a general rule, Thai diners order the same number of dishes as people present, however, all dishes are shared and enjoyed together. Common additives to Thai dishes are fish sauce, Thai eggplant, bamboo shoots, Thai basil and some sort of meat. Use sauce as a cold dressing for Thai noodle salads, as a marinade for any meat or vegetable, or as a glaze for chicken, pork, shrimp or fish.

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4 lbs GFS pork tenderloin, sliced thinly into medallions Salt and pepper for seasoning the pork 2 tbsp GFS canola oil 4 cups Gordon Signature Thai red curry sauce 3 Markon red bell peppers, julienned 1 can bamboo shoots, julienned 1 cup per serving GFS jasmine rice, cooked ¼ cup chiffonade of Thai basil (may substitute with regular basil) 3-4 Markon green onions, finely sliced on a bias

Method: Preheat a wok to high heat. Add the oil and the pork medallions to the wok and stir-fry for 2-3 minutes. Add the julienned red bell pepper to the wok and stir-fry another 3-4 minutes. Add the Thai red curry sauce and toss to coat. Lower the heat to low and allow to heat through for about a minute before serving. Serve over jasmine rice and garnish with a chiffonade of Thai basil leaves and finely sliced green onions.

Maple BBQ Baked Beans (serves 8-10) • 3 - 16 oz cans navy beans, drained and rinsed • 2 cups Gordon Signature red cream ale BBQ sauce • 2 Markon granny smith apples, peeled, cored & chopped • 1 Markon onion, chopped • 8 strips, GFS thick cut bacon, diced into 1" pieces

Method: Preheat oven to 350°F (177°C). In a medium frying pan, cook the bacon over medium heat until lightly golden; remove and set aside. Fry the onions until golden in the remaining bacon fat. In a medium pot, combine the bacon, onion, beans, apples and red cream ale BBQ sauce. Bring the contents of the pot to a simmer and bake in the oven for 45 minutes, lightly covered with tin foil.

usa

8

• • • • • • • • •

What an excellent combination; BBQ and beer. These two things are synonymous with summer get-togethers. This sauce is formulated to withstand high temperatures in order to deliver its unique flavour. Great with beef, chicken, pork, shrimp or vegetables. Add to pulled pork for a fantastic sandwich!

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thailand

Thai Pork Curry (serves 10)

Red Cream Ale BBQ Sauce

17


Carolina BBQ Sauce

Panang Ginger Curry Sauce

A product of the large German heritage that is found in South Carolina, this sauce is distinct to the state. This sauce has traditionally been best for pork. A basic South Carolina mustard-based BBQ sauce is made of cider vinegar, yellow mustard, brown sugar and spices. These sauces are good for all kinds of meat, especially pork which is the traditional meat for a mustard-based sauce. It can be basted on late in the grilling or smoking process and can be used as a dipping sauce as well.

Thailand's most popular dishes are made using this delicious sauce. A blend of curry paste, coconut milk and ginger gives this sauce an authentic and delicate balance. Ideal with vegetables, noodles, chicken and seafood. Let your creativity take your taste buds on a journey around Southeast Asia.

usa

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Method: Preheat your broiler to high. Lightly coat the cherry tomatoes with the olive oil, season with salt and pepper and broil on a baking sheet cut side up until the tomatoes are lightly charred on top. Set aside. Preheat a large sauté pan to high heat. Add 2 tbsp of the oil to the pan and sauté the onions and peppers until golden brown; set aside. In the same pan, add the remaining 2 tbsp of vegetable oil and sauté the pork pieces until they are golden brown on all sides and just cooked through. Pour most of the BBQ sauce over the pork and toss to coat; remove from heat. Lay out 10 tortillas and begin assembling the pork, onions, peppers and tomatoes on the tortilla. Garnish with cilantro and cheese. Place the remaining tortillas on top and sprinkle with a little more cheese. Place the quesadillas on a baking sheet and broil until the cheese is bubbling and golden. Drizzle with a little more BBQ sauce and serve with sour cream.

• • • • • • • •

3-4 lbs GFS beef sirloin, chicken breast or pork tenderloin Salt and pepper to season the meat 3 tbsp (separated) ghee (clarified butter) *may substitute with GFS canola oil 4 cups Gordon Signature panang ginger curry sauce 3 Markon red bell peppers 4 Markon white potatoes, peeled, diced into ½” cubes 1-2 cups (per serving) of GFS basmati or jasmine rice, cooked ½ cup chiffonade of basil leaves

Method: Add the diced potatoes to a medium pot filled with cold, lightly salted water. Bring the pot to a simmer and allow to simmer gently for about 8-10 minutes or until the potatoes are just cooked. Strain the potatoes and set aside. Heat a wok or large frying pan to medium-high heat. Add 2 tbsp clarified butter and the meat to the hot wok and sauté until the meat is golden brown and cooked through; remove from the wok and set aside. Add 1 tbsp clarified butter to the pan and sauté the red bell peppers for about 2 minutes. Combine the chicken, potatoes and the panang sauce in the pan and bring to a simmer. Serve over hot rice and garnish with a chiffonade of basil.

malaysia

16

• 2-3 lbs GFS pork tenderloin, cut into bite-size pieces • 4 tbsp (separated) GFS vegetable oil • 1 tbsp Gordon Signature 100% extra virgin olive oil • Salt and pepper to season the tomatoes • ¾ cup Gordon Signature carolina style mustard BBQ sauce • 2 vidalia onions, sliced ¼" thick • 2 Markon yellow bell peppers • 1 pint yellow cherry tomatoes, halved • ½ cup GFS fresh cilantro, chopped • 20 6"-8" GFS flour tortillas • 2 cups GFS monterey jack cheese, shredded • 1 cup GFS sour cream

Panang Curry (serves 10)

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Carolina Quesadillas (serves 10)

9


Satay Sauce

Honey Garlic Sauce

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Thai Chicken Salad (serves 10) • • • • • • • • • •

3 lbs GFS boneless, skinless chicken breast, cut into bite size pieces 2 tbsp GFS canola oil 1½ cup (separated) Gordon Signature satay sauce (made without peanuts) ½ cup coconut milk 1 Markon cucumber, cut into half moons 2 Markon carrots, julienned 2 Markon yellow bell peppers, julienned 3 cups Markon bean sprouts 2 cups Markon red cabbage, finely shredded 3 Markon green onions, finely sliced

Method: Preheat a wok or large frying pan to medium-high heat. Add the vegetable oil and stir-fry the chicken pieces until golden brown and cooked through; pour over 1 cup of the satay sauce and bring to a quick simmer; remove and set aside. In a small mixing bowl combine ½ cup of the satay sauce and ½ cup coconut milk (for a dressing). In a large mixing bowl, combine the cucumber, carrots, peppers, sprouts, red cabbage, green onions and the dressing; toss to coat. Serve the chicken over the salad.

Honey Garlic Beef Noodle Salad (serves 10) • • • • • • • • •

3 lbs GFS NY strip loin steaks 1 cup (per serving) of Thai rice noodles 3 Markon red peppers, cut into matchsticks 3 Markon yellow peppers, cut into matchsticks 6 Markon green onions, sliced finely on a bias 3 (per serving) Belgian endive leaves 3 tbsp Trade East sesame seeds 1 cup GFS honey garlic sauce, for marinating/glazing 1 cup GFS honey garlic sauce for dressing

Method: Marinate the beef tenderloin steak for 2-24 hours in honey garlic sauce. Grill the beef tenderloin over medium-high heat for roughly 6-8 minutes on each side (depending on thickness; rare is preferred). Refrigerate the tenderloin immediately after cooking. Slice thinly across the grain just before serving. Alternatively, this dish can be served warm, if so, allow the steak to rest for 5 minutes before slicing. Cook the Thai rice noodles according to package instructions. Toss together the noodles, peppers, green onions and ¾ cup of honey garlic sauce. Gently place about ¼ cup of the salad into each Belgian endive leaf and arrange in the centre of the plate. Lay 3-4 slices of beef tenderloin on top of the salad and drizzle with the remaining ¼ cup of sauce. Sprinkle with toasted sesame seeds and serve.

usa

10

Inspired by Asian cuisine and North American innovation, this flavourful sauce combines the "kick" of garlic with the sweetness of honey. Popular for dipping finger foods and sautéing vegetables, meats, and seafood.

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malaysia

Satay may have originated in Java, Indonesia, but is also popular in many other Southeast Asian countries. In Indonesia, satay can be found from a traveling satay vendor, from a streetside tent restaurant, in an upper class restaurant, or during traditional celebration feasts. In Malaysia, satay is also a popular dish, especially during celebrations- and can be found throughout the country. It is commonly used as a marinade or grilling sauce for sliced chicken, goat, mutton, beef or other meats. Gordon Signature satay sauce is made without peanuts!

15


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Honey Mustard Glazed Chicken Supreme & Cabbage Slaw (serves 10)

Soy sauce is the best known and most widely used traditional soy food in the Western world. "Shoyu", the Japanese name for soy sauce, has been around since the 7th century. Soy sauce adds saltiness and a savoury depth to foods with which it is eaten. This Japanese- style soy sauce is naturally brewed and can be used as a condiment, ingredient, dipping sauce or as a marinade.

Ponzu Sauce (serves 10) Use wherever recipes call for soy sauce or as a simple dip for sushi.

• 4 cups Markon shaved red cabbage • 4 cups Markon shaved green cabbage • 1 Markon red onion, finely sliced • 2 tbsp brown or yellow mustard seeds, toasted • 2 tsp celery seeds, toasted • 10 GFS chicken breasts • 1½ cups (separated) GFS honey mustard sauce for glazing chicken • ¼ cup GFS mayonnaise • 10 Markon radicchio leaves (larger leaves to use as a salad bowl)

• ½ cup GFS soy sauce • ¼ cup GFS fresh orange juice • 2 tbsp GFS fresh lemon juice • 1 tbsp water • 1 tbsp mirin (sweet rice wine) • ⅛ tsp crushed red chillies

Method: Roast the chicken supremes / breasts at 375°F (191°C) for roughly 20 minutes or to an internal temperature of 165°F (74°C); during the last 10 minutes of cooking generously brush on about ½ cup of the honey mustard sauce. Cover with foil and let rest for 5 minutes.

Method: Combine all ingredients in a mixing bowl and serve as a dip for sushi, spring rolls, wontons, egg rolls, tempura vegetables and more!

In a small frying pan over medium heat, lightly toast the mustard and celery seeds. In a small mixing bowl combine 1 cup honey mustard sauce with ¼ cup mayonnaise to make the dressing. In a large mixing bowl combine the shaved red cabbage, green cabbage, red onion, dressing and toasted seeds. Toss well to coat. Spoon about ¾ cup of the salad in each radicchio leaf. Place one slaw filled radicchio leaf in the centre of the plate. Slice a chicken breast on an angle into 4-5 slices. Place one chicken breast on the plate and slightly fan it out around the salad. Serve immediately.

japan

14

From British kitchens, this now universally popular sauce can be used as a grilling sauce, salad dressing, and more. A favourite dipping sauce for various foods, honey mustard sauce has established itself as a popular choice among the younger crowd. Use as a dipping sauce for fried foods and pretzels, a finishing or grilling sauce for meats and even as a sandwich sauce. The unique sharpness of mustard is mellowed with the sweetness of honey.

Soy Sauce

flavours of

united kingdom

Honey Mustard Sauce

11


Teriyaki Sauce Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade ("tare" in Japanese). The word teriyaki derives from the noun"teri", which refers to a shine or luster given by the sugar content in the tare, and "yaki", which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking. Use as a marinade or finishing sauce for grilled, broiled or stir-fried meats.

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Method: Combine all ingredients in a large mixing bowl (hold back 1 cup teriyaki sauce). Form into 1 loaf and place in a buttered loaf pan. Bake at 350°F (177°C) for 30 minutes. Remove from oven and drain off grease. Pour the remaining 1 cup of teriyaki sauce over the meat. Bake for an additional 30 minutes and remove meat to serving platter. Pour juices over the sliced meat loaf or serve separately.

Sweet Braised Asian-style Chicken (serves 10) • 10 chicken legs • 5 tbsp (separated) GFS vegetable oil • 3 Markon onions, diced • 3 Markon red bell peppers, seeded and diced • 1 cup sake rice wine • 4 cups Gordon Signature Asian BBQ sauce • 1-2 cups water • 1 cup (per serving) GFS basmati rice, cooked • 20g Markon green onions • 5g Trade East sesame seeds

Method: Preheat oven to 350°F (177°C). Preheat a large rondeau frying pan to medium-high heat. Add 4 tbsp vegetable oil to the pan and brown the chicken on all sides. Remove the chicken to a side plate temporarily. Heat the remaining 1 tbsp vegetable oil in the same pan and fry the onion and peppers until lightly golden; set on a side plate temporarily. Deglaze the pan with the sake, scraping all the bits from the bottom of the pan. Return the chicken and vegetables to the pan. Combine the Asian BBQ sauce and water and pour into the rondeau; the liquid should go about ¾ of the way up the chicken. Cover the rondeau with tin foil and cook for 2-3 hours or until the chicken is cooked through and just coming off the bone. Serve over rice and garnish with sliced green onions and toasted sesame seeds.

japan

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• 2 lbs GFS lean ground beef • 2 GFS eggs, lightly beaten • ½ cup bread crumbs • ½ cup Markon green bell pepper, chopped • 1 Markon large onion, chopped • 2 Markon carrots, grated • 2 cloves garlic, crushed • 2 cups (separated) GFS teriyaki sauce

Although barbecue is typically considered an American creation, this sauce draws upon Asian flavours as the main focus. Notes of soy sauce and a touch of heat combine the best of Asian cuisine with the classic American barbecue. This sauce works great on chicken, pork, shrimp or even cedar planked salmon.

flavours of

japan

Teriyaki Meat Loaf (serves 10)

Asian BBQ Sauce

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GFS Ethnic Flavours