Ingredients:

300 grams chicken breast
100 grams raw ham
4 anchovy fillets, in oil
1 egg
2 tablespoon dried chives
100 grams bulgur
1 little savoy cabbage
salt
kitchen string

Procedure:

Remove outside leaves from cabbage, put it in a large kettle of salted water and boil for 10 minutes. Cook bulgur according to instructions. Cook over gentle flame until water is well retired. Let it cool. Grind or mince finely chicken breast, raw ham and anchovy fillets and put in a bowl. Add chives, bulgur and egg. Season to taste with salt and stir with wooden spoon. When cabbage is cold, detach leaves intact from stalk and lay them out on kitchen table to obtain a continuous surface, greater than meatloaf. Put stuffing in center; roll it up in anchovy leaves then tie up with kitchen string. Put meatloaf in large saucepan, cover with cold water and bring to the boil; keep on cooking, half-covered, for 45 minutes. Remove meatloaf from pan, drip very well and put on small tray. Serve sliced.

Ingredients:

2 ducks with feathers
100 scallion
100 grams ginger
25 grams anise

Procedure:

Clean ducks, rub over with salt and pickle in a jar for 4 hours. Dip ducks into boiling water until skins shrivel, hang in a draft and rub off feathers. Put 4 thin iron sticks in smoking pan, hang ducks on sticks with their backs downward. Smoke for 5 minutes, turn over and smoke for further 5 minutes. Put water, spices, soy sauce, scallion, and ginger into large saucepan and bring to boil, put ducks in and simmer for 45 minutes.

Ingredients:

500 grams turkey breast, in a piece
1 little onion
10 tablespoon olive oil
10 tablespoon white wine
1 teaspoon dried bay leaf
1 teaspoon dried thyme
salt
2 tablespoon dried/fresh chives (optional)
balsamic vinegar (optional)

Procedure:

In a large bowl, with abundant water, dip the turkey breast; add cubed onion, wine, dried herbs and 2 tablespoon olive oil. Cover and allow to marinate for 3-4 hours. Then season with salt and bring to the boil. When water begins to boil, lower heat to just simmering point, cover and leave to cook for about an hour. Let cool in the cooking stock. Cut meat into thick slices and dress with olive oil and, if you like, with fresh or dried chives.

Ingredients:

1 kg. skinless boneless pork shoulder
60 ml. port or sweet wine
5 ml. black peppercorns, coarsely crushed
3 ml. freshly ground black pepper
12 ml. ground coriander seed
3 ml. ground cinnamon
3 ml. whole cumin seeds
10 ml. salt
2 cloves of garlic, peeled and crushed
grated rind of one orange
sausage casings

Procedure:

Mince pork in food processor. Mix with all other ingredients except casings and leave covered, in fridge over night. Fill sausage casings using a funnel with a long nozzle. Put sausage casing on the end of funnel nozzle and ease it off as it fills. Push meat through with handle of a wooden spoon. Knot end of skin as meat begins to come through nozzle. When casing is filled, twist into sausages about 15 cm. long and knot end. Sausages can be stored loosely covered in fridge until required. Can be fried in olive oil or grilled and served cut into chunks.