MENU dorset issue 20 MENU20..dorset pdf issue 20.final | Page 49
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
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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.
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