Mum had always wanted to drink Port in Portugal.
The opportunity presented itself this past summer, due to the Rotary International Convention being held in Lisbon, although we didn't plan to attend any of the scheduled events, we did plan to sample local beverages.We flew into the capital city, and met my Uncle, who happened to be backpacking around England (at age 67 no less), and had popped across to meet us before continuing on his journey through Asia, on his way back to New Zealand.
We rented a van, requiring a large vehicle to accommodate 3 kids and 4 adults, and headed North out of Lisbon. My husband maneuvered it expertly through the ancient narrow streets we often encountered during our journey.
|A view of Porto across the Rio Douro|
Our adventures included a bus tour around Porto, a boat ride along the Rio Douro and a tour of the port houses.
My husband and I were able to take a long walk most mornings, which is my favorite way to see a new place. Although English wasn't as widely spoken as I had expected, it definitely added to the charm and adventure of our vacation.
|Another view of Porto|
|The "marmalade farm"|
|Cascais, a ferry and bus ride from Lisbon|
GRILLED PORTUGUESE STYLE CHICKEN WITH MANGO SALSA
6 to 8 chicken thighs or breasts, boneless and skinless
1 tablespoon olive oil
5 cloves of garlic
3/4 cup roasted red pepper
1/2 onion, chopped
1 teaspoon brown sugar
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 tablespoon lemon juice
1 mango, peeled and diced
1/2 red onion, finely chopped
1/2 cup cucumber, diced
1/2 red capsicum, diced
1 tablespoon fresh mint leaves, finely chopped
2 teaspoons of lime juice
1/2 cup chopped fresh mint
Use a small sharp knife to make several deep cuts in the chicken.
To make the marinade, puree the garlic, olive oil, roasted red pepper, onion, brown sugar, paprika, cayenne pepper, oregano and lemon juice in a food processor until smooth. Season with salt and pepper.
Coat the chicken pieces in the marinade, cover and leave to marinate for at least an hour or overnight.
Gently mix mango, red onion, cucumber, mint, capsicum and lime juice in a bowl. Season with salt and pepper and refrigerate.
Grill on high for 20 minutes, turning once until golden.
Serve the chicken with fresh mint and a squeeze of lime, with the salsa on the side.