[Sca-cooks] Sieggy's feast

[Robin Carroll-Mann]

On 16 Oct 2001, at 16:07, Siegfried Heydrich wrote:

>     I'm not going for a specific time period, I'm trying for a
>     cultural /
> complementary taste for each course. I've run across descriptions of
> this dish several times in late period spanish sources, and I'm doing
> this one from pure speculation. It's always struck me as almost a
> peasant dish, yet very rich and colorful.
>     Brown your chicken pieces in olive oil, then braise your peppers &
> onions in the same oil, add your cleaned tomatoes and pitted,
> quartered olives (I'll use 2 or 3 kinds for complexity) at the end.
> Adjust seasonings and place everything in a deep pan and bake in a
> slow oven for an hour or so. (short version)
>     This is a reconstruction purely from descriptions I've seen of the
>     dish.

May I ask what sources?  And what the dish is called in Spanish?


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net