PANTRYFLEX

On the jar: Zestgate Squid Chili–palm-Sugar Marinade

shake · marinade

★ STARRED KITCHENPrep 5 min

Zestgate Squid Chili-Palm-Sugar Marinade

Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 30 ml
Olive Oil 30 ml

Ingredients

  • Olive Oil — 2 tbsp olive oil (30 ml)
  • Lemon Juice — lemon juice a squeeze
  • Chile — 1 red chilli, deseeded, finely chopped
  • Palm Sugar — 10 g grated palm sugar (or dark muscovado)
  • Salt — 2 pinches sea salt

Method

  1. Pour to the lines in order (bottom → top): Olive Oil.
  2. Add finishing notes: Lemon Juice, Chile, Palm Sugar, Salt.
  3. Cap the jar and shake until emulsified.

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Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Originally published as Squid Chili–Palm-Sugar Marinade.

Adapted from a Raymond Blanc recipe (Raymond Blanc / The Guardian + Telegraph (Kitchen Secrets)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Raymond Blanc / The Guardian + Telegraph (Kitchen Secrets) (published as “Squid Chili–Palm-Sugar Marinade”). Full citation lives in Provenance.

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