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 aforementioned Josper grill is like a BBQ 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 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 comes originally from Mauritius where it’s served with just about everything.
4 x pork chops (we get our butcher to French trim)
30g Ground Coriander
2g Chilli Flakes
20g Crushed Garlic Cloves
120g Tomato Ketchup
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.)
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
Chop all the ingredient 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)
Zasar (Spicy pickled coleslaw)
30g Tuscan bland oil
2 shallots (sliced length ways)
2 crushed garlic
30g mustard seeds
300g White cabbage
2 large carrots (Julienne)
2 green chilli’s (We remove the seeds to keep the cost down)
60g white wine vinegar
Mix all the ingredients together and refrigerate for 2 hours
To make up the dish heat your BBQ with the lid down until very hot (300°c plus)
Place the pork chops on the grill and colour both sides, either turn down the BBQ 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, 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
Jenkins & Sons
Bank Chambers, 7-8 Penn Hill Ave, Poole BH14 9NB
Tel: 01202 746604