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Chef Matt Cook gets to barbecue all year thanks to Jenkins & Sons’ Josper grill JOSPER GRILLED PORK CHOP WITH PINEAPPLE & GINGER MOJO AND ZASAR SLAW Chef Matt Cook has a license to grill fresh seasonal food with sensational sides at Jenkins & Sons { } The Jenkins Family, the original owners of this converted 1920s fishmongers and butchers, would surely be proud at the food coming from its mighty Josper grill. Jenkins & Sons in Penn Hill, Poole source the best local and seasonal fish and meat, cook it expertly over charcoal and serve it to you with some great British craft beers. Head Chef Matt Cook loves using fresh local seafood which he thinks “is some of the best in the world”, plus locally butchered beef, pork and chicken. The Josper grill is like a barbecue in a box, cooking at high heat using charcoal for juicy, flavoursome steaks and succulent, grilled fish fillets. Cooking over real flames seals in lots of flavour. And vegetarians don’t have to miss out thanks to a seasonal vegetable mixed grill option, complete with herb oil, horseradish creme fresh and fried halloumi. Jenkins & Sons, which is part of the Urban Guild group, provides a relaxed place to enjoy such flame-kissed food with family and friends. It’s not just about the grill either; you should come for the imaginative accompaniments as this recipe’s zingy marinade and spicy pickled coleslaw prove. The latter is called a zasar and originally comes from Mauritius where it’s served with just about everything. Ingredients 4 x pork chops (we get our butcher to French trim) Marinade 30g ground coriander 2g chilli flakes 20g crushed garlic cloves 120g tomato ketchup 60g honey Method Mix the Marinate and coat the pork chops. Leave in the fridge for a minimum of 4 hours (we coat and leave for a few days before using them.) Ingredients Mojo ¼ Pineapple 260g stem ginger 130g macadamia nuts 260g Tuscan blend oil (50/50 mix of olive oil and veg oil. You can use just olive oil) 4 limes, juiced 100g chopped coriander Method Chop all the ingredients and mix together (you can leave in the fridge for a few days, if you are doing this add the chopped coriander just before you use so that it does not turn brown.) Ingredients Method make up the dish, heat your Zasar To barbecue with the lid down until 30g Tuscan blend oil 2 shallots (sliced length ways) 2 crushed garlic cloves 30g mustard seeds 300g white cabbage 2 large carrots (julienned) 2 green chillis (We remove the seeds to keep the heat down) 60g white wine vinegar Method Mix all the ingredients together and refrigerate for 2 hours. very hot (300°c plus). Place the pork chops on the grill and colour both sides, either turn down the barbecue and carry on cooking for a further 15 minutes or put in a hot oven. When ready remove from the heat and allow to rest for 5 minutes. Meanwhile, heat a frying pan up with no oil, quickly stir-fry your zasar slaw Just to warm through, not cook. Place your slaw on the plate, put the pork on top and spoon on the mojo. Relax with a glass of wine and friends. www.menu-dorset.co.uk 49