Pork loin

If you've read the turkey breast post, you'll know we've never been the biggest fans of pork. It just tastes a bit too.. well, piggy. What we've found is that brining takes away the slightly bitter taste, adds seasoning and makes it a whole different beast altogether. We've been cooking more of it ever since. The risk is it can easily go dry so fattier cuts are good but cooking sous vide, you can go tasty lean without any of the 'hockey puck' swallowing you need to get it down.

Pigeon breast

If you're my girlfriend, this post starts off on a positive note. Firstly she loves pigeon, and secondly the sirloin from last time hasn't completely trashed her camera lens. On the downside I've just found a Chinese restaurant I'd like to go to that serves duck feet and fish lips, both of which she's stoutly refusing to eat. Kids eh??

Back to this culinary adventure and apart from the mushrooms, it was all borne from a good forage through the freezer which was just as well as there's still a week until payday.