A Guide To Cooking Like A Maressean
Origins of the GuideThe cooking guide was originally part of The Adventures of Hajar Stoutsong Vol. 4: Maressea but, as with all the cookery guides held within the pages of these volumes, was later copied as a separate document. Maressea was the first locale he visited outside of Aldenia. The full guide is his journal recounting the adventures embarked upon across the country.
If you wish to attempt any of the following, it may be worth a trip to your local market first to see if they have any of the Maressean staples the recipes may contain.
Basic Marassean Chicken
- Mix sliced olives, vinegar and olive oil in a bowl and add seasoning of your choice - Maressean tends to be simple, just salt and rosemary. Feel free to experiment, though.
- Place your desired chicken cuts in the mixture and leave for roughly one-quarter of one hour.
- Take your chicken cuts and place them in a cooking bowl or dish with quartered lemons. You may choose to add rosemary leaves here if you have not introduced rosemary earlier.
- Cook in an oven for around half an hour, until the meat is cooked through.
- Serve with sections of lemon and use lemon juice sprinkled over if you desire
- Slice olives into tiny pieces and a bit of garlic
- Grind with a pestle and mortar until they are a relatively smooth paste
- Add a sprinkle of salt and a bit of olive oil and lemon juice to loosen the mixture up and provide a bit of taste