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Jordon Ezra King

@jordonezraking

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Cooking & Writing about Mediterranean Food 🧿
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A proper bucket-list has things like ‘go skydiving’ or ‘climb Kilimanjaro’ but mine reads more like a weird global buffet. ‘Omakase in Osaka’, ‘try Chicatana ants in Oaxaca’, ‘have a hotpot in Sichuan’, ‘eat jollof in Ghana’ etc. I’ve always wanted to learn about fire cookery in the Basque Country, where BBQ is serious business. Last summer I spent some time travelling around that part of the world and got the opportunity in the small fishing village of Orio, where Mikel, the 3rd generation chef at his family’s asador Joxe Mari, took me like a moth to a flame and showed me the traditional preparation of grilled fish with ‘pil-pil’ - a sauce made from the emulsification of the fish’s collagen with hot olive oil, garlic and chilli. Magic. by @jordonezraking

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2 years ago

Hello! Excited to share that my 3-month guest menu in Isla @thestandardlondon, in partnership with @campariofficial kicks off from Wednesday, March 19th!You might have read articles or cooked recipes where I’ve talked about my interest in regional Mediterranean cooking and about how those traditions are formed over time as people, ingredients and ideas travel and come together to create something new. This menu was a fun chance to explore that, drawing from Italian food (as I often do) but really exploring its influences from other parts of Southern Europe, North Africa and Levantine cooking.You can try things like seafood ragu with fennel and orange, saffron braised lamb and orzo, and honey & chamomile panna cotta. There’s some easy bites too, a crispy chicken Milanese panino with lots of spicy tomato sauce, aioli and crunchy fennel for a room service treat.To drink @atelier_pip and I have crafted a twist on the classic Negroni—bright with pickled lemon, a hit of black pepper, and of course the unmistakable red bitterness of Campari. Book a table via the link in bio! #drinkresponsibly by @jordonezraking

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a year ago

For years I’ve heard chefs talk in mythical whispers about a city in Spain that lives to eat. Stories of glistening piles of paper thin jamón that melt on your tongue like tabs of acid and transport you to porky nirvana. They say there are anchovies the size of your forearm and an endless supply of exquisitely cheap but good wine. It’s everything you want that restaurant in Hackney to be but never is. The rumours are true.Here, on the North coast of the basque region, the food is a sparkling reflection of time and place. San Sebastián occupies a culinary geographical Goldilocks spot, sandwiched between the Cantabrian Mountains to the South West, the Bay of Biscay to the North and the gastronomic might of France to the East. You can taste the weight of history and tradition in the cooking here, the pride of the nation hangs in each bite of a pintxo. The beer comes cold and fast and your waiter gives you a wry smile as you order off the beaten menu and are presented with a plate of pressed pigs ears, the cook having somehow extracted more deliciousness from nothingness than most things I’ve ever cooked. Bite after bite, beer after beer, you find yourself in a fever dream of impossible happiness. And the next day, you do it all again.More thoughts about food, time and place - jordonking.substack.com (link in bio)Yes, this is the same caption I used for the video, but I thought it was quite good so here it is again. by @jordonezraking

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3 years ago

Making tigelle in the fire Tigelle are a traditional flatbread from Modena made with an enriched dough and baked in these cast iron presses which can have different patterns in them. The texture is similar to an English muffin and they’re typically eaten filled with cunza, a spread made from pork lard, garlic and rosemary by @jordonezraking

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2 days ago

Ad- Ribeye steak with a Jersey Royal and Spring pea salad 🌱A lighter, summery take on potato salad with lots of fresh herbs, new season Jersey Royals, spring peas and feta, made with a lovely range of @sainsburys Taste the Difference ingredients. A perfect side for a quality steak.200g TTD Jersey Royals, cut into roughly1 inch pieces100g Frozen Peas10g Parsley, leaves and small stems finelychopped10g Mint, finely chopped1 Lemon, juiced100g Feta2 TTD Thick Cut RibeyeCook the potatoes in boiling saltedwater, they should take 8-10 mins. 2minutes before they’re ready, add thepeas and continue cooking.Drain and transfer the contents of thepan to a mixing bowl with the parsley,mint, lemon juice, feta and 2 tbsp oliveoil. Toss well, breaking up the feta.Place a heavy pan over a medium-highheat with 1 tbsp olive oil and sear thesteak for 2 minutes, flip and sear foranother 2 minutes.Set the steak onto a warmed servingplate with lemon wedges and a drizzle ofolive oil. Serve the potato saladalongside.Tips:Salt the steak on both sides and leave to fullycome to room temperature before cooking.This will take at least an hour, so rememberto take it out of the fridge! by @jordonezraking

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4 days ago

Broad beans, nespole and mozzarella. Would be nice with apricots too! For each mozzarella, blanch and peel about 75g broad beans, peel and slice 1-2 nespole, add a few torn black olives and dress generously with salt, olive oil, lemon and mint. by @jordonezraking

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5 days ago

Arroz Malandro sounds like the name of a guy who owes you money in Lisbon. Instead, it’s Portuguese rice cooked just loose enough to be soupy and need bread for mopping, here made with prawns and langoustines. Best eaten with a cold glass of vinho verde and the satisfying absence of an Italian telling you that you’ve made risotto wrong. by @jordonezraking

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a month ago

Coq au vin aux morilles 🍷 by @jordonezraking

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a month ago

A very delicious week at @sobremesaretreat ! by @jordonezraking

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a month ago

This week a springtime pasta from Rome - spaghetti with artichokes, guanciale and pecorino by @jordonezraking

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a month ago

Chicken, chips & salmoriglio. I’ve written about this Sicilian condiment before, it’s great with grilled vegetables, fish or chicken. To make it, I use the lemon juice as a ratio. For each big lemons worth of juice, do 1/2 clove of finely crushed garlic, 1tbsp oregano, a pinch of salt, and an equal amount of olive oil to the lemon juice. I also add a little pinch of chilli. Make it in a jar so you can shake it and it will emulsify slightly. Keeps in the fridge for a few days, good if you’re BBQing in this sun! by @jordonezraking

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2 months ago

Lamb with asparagus ‘alla Romana’ so with the same anchovy dressing usually used with puntarelle, a kind of chicory popular in Rome in the winter months. Here I’ve made it with British asparagus which is right in season, and gives you that classic lamb and anchovy combination in a slightly different way 🌱 by @jordonezraking

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2 months ago