A Guide To Cooking Like A Maressean

Origins of the Guide

The 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.

— Hajar Stoutsong

Examples

Basic Marassean Chicken

1. 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.
2. Place your desired chicken cuts in the mixture and leave for roughly one-quarter of one hour.
3. 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.
4. Cook in an oven for around half an hour, until the meat is cooked through.
5. Serve with sections of lemon and use lemon juice sprinkled over if you desire

It is notable that this dish can work with other meats but the soaking and cooking times will need to be adjusted depending on the type and thickness of the cut of meat you wish to use. The original marinade is the defining part of this recipe and what makes it quintessentially Maressean, so it can be used on other meats and achieve similar effects.

Maressean Paste

1. Slice olives into tiny pieces and a bit of garlic
2. Grind with a pestle and mortar until they are a relatively smooth paste
3. 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

You can use this paste on top of bread or as a dip for other things of your choosing.

Type

Journal, Personal

Medium

Paper