Food & drink

James St Recipes: Miso pork and apple steak, and Cod and lentil dahl

Niall McKenna

Miso pork and apple steak

THIS week's recipes are two quick-fire meals that are great for feeding the whole family. With everyone back in a routine, it can be hard to find time to be inventive when it comes to dinners.

The cod dahl is enriched with flavour and is the perfect way to introduce more fish and omega 3 into your children's diet. This can also be replaced with any other white fish or plain salmon.

The second is a sweet and savoury pork recipe. Pork really is an underrated piece of meat, but it can be one of the most flavoursome.

The miso and apple in this recipe complement the pork perfectly, making it a tasty, quick and simple dish for the family to enjoy.

For more information, or to book an experience at the Waterman Cookery School, visit

Cod and lentil dahl

Cod and Lentil Dahl

(Serves 4)

Cooking oil

1 red onion, diced

1 teaspoon of curry powder

250g of red lentils

1 chilli, deseeded and finely chopped

800ml of vegetable stock

100ml of coconut milk

2 limes, juiced

100g of baby sweetcorn

1 head of broccoli, cut into florets

50g of kale, destalked and finely shredded

300g of cod, skin off

To serve

1 lime

Coriander leaves


Start by heating oil in the pan and placing it on a medium heat. Add in the onion and curry powder and cook off.

Next add in the red chilli and a splash of water and cook for 3 minutes.

Add in 100ml of water and leave on a simmer for 10 minutes.

Add in the lentils and the stock and bring to the boil, then simmer for 15 minutes, stirring from time to time. Add in the coconut milk and lime juice and stir well.

Add in the sweetcorn and broccoli and simmer for 7 minutes, lastly add in the kale and the cod and cook for a further 5 minutes.

Divide between 4 plates and garnish with lime and the coriander leaves.

Miso pork and apple steak

Miso Pork Apple Steaks

(Serves 4)

2 bramley apples, peeled, cored and sliced thinly

80g of caster sugar

2 tablespoons of rice wine vinegar

200g of miso paste

4 x 200g pork steaks

2 spring onion, chopped

Oil for cooking

Salt and pepper


Start by cooking off the apples, place in a pot with the sugar, rice wine vinegar and 100ml of water and on a low heat cook until the apples have a sauce like consistency.

Remove from the heat and stir in the miso. Next using a stick blender, blend until smooth.

Place a griddle pan on the hob and heat until smoking hot, then add a little oil and season the pork. Paste some of the apple sauce onto the pork and place on the hot pan and cook. When cooking meat in a pan it is best to do it one at a time as you want all the heat concentrated on the meat. Cook for 2 minutes on each side.

Remove from pan and leave to rest.

Serve with the spring onion and extra apple sauce on the side.

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