Did you know Ray D'Arcy, famed broadcaster, is also quite the chef? The RTÉ presenter and television personality took to the show, The Restaurant, to ...
1.25 kg lightly cured 'slipper' of pork (ask your butcher, or alternatively use gammon)
1 l ginger ale (or enough to cover the pork pieces)
1 jar ginger marmalade or ginger preserve
2 tblsp wholegrain mustard
1 tsp ground cloves
1 head york cabbage, washed and roughly chopped into strips
100 g pine nuts
2-inch piece of fresh ginger, peeled and sliced into thin strips
2 cloves of garlic (peeled and finely sliced)
8 baby carrots (peeled and tailed, you can keep the green top, depending on you preference)
1-2 tablespoons of butter
Preheat the oven to 180°C.
Slice the 'Slipper' into four equal pieces and place into a large pot of cold water. Bring to the boil, and as soon as it comes to the boil, remove the ham from the water and pour out the water.
Using the same saucepan, place the ham back in the pan and cover with the ginger ale. Simmer on a medium heat for 25-30 minutes.
After 25 minutes is up, remove the pan from the heat and let the pork pieces cool in the ginger ale. Mix the ginger marmalade or preserve with the mustard and cloves in a bowl.
Place the cooled pork pieces on a roasting tray (keep the cooking liquor and set aside and keep warm for serving the dish later). Pour the mix from the bowl over each of the four pieces. Roast the pork in the oven for 6-8 minutes until golden in colour.
For the Cabbage:
Place a wok on a medium heat and add 2 tablespoons of sunflower oil. Add the pine nuts and cook until lightly golden brown.
Next, add the garlic and ginger and stir fry for 1-2 minutes, being careful not to burn the pine nuts.
Once golden, remove the pine nuts, garlic and ginger from the wok and onto a separate dish.
In the same wok, on a medium to high heat, add another drop of sunflower oil and add the cabbage.
Fry for a couple of minutes until golden on the edges. Return the pine nuts, garlic and ginger to the wok and warm through. Season with soy sauce to taste. Set aside and keep warm.
For the Baby Carrots: On a medium to high heat, place the carrots in a saucepan with the butter and cook the carrots for about 5-7 minutes, until tender.
To Serve: Place the cabbage in the centre of your warm plate. Slice the pork piece into three, and place on top of the cabbage.
Place two baby carrots on either side and drizzle with some of the warm cooking liquor from your baking tray. Serve immediately.