Kristy Adams

Eating round the world for 20 days in lockdown, day 19 Portugal


Last summer we were in Portugal and had two special days. My nephew Jake and his girlfriend, Maddie and her family were staying along the coast. They dropped in to see us for the day, lots of laughter and a new happy memory. The second special day involved being in a beach restaurant as the sun set, eating the most delicious grilled sardines, cooked simply with olive oil and salt, a melt in the mouth food experience. Sadly, I couldn’t buy fresh sardines, so instead we pretended to go to a local Portuguese inspired restaurant, I marinated the chicken in mango & lime sauce, cooked chicken livers with fresh salad and chips.


Ingredients for 4 people

250g British chicken livers

4 x British chicken breasts

Mango & lime marinade

Low calorie cooking spray

Frozen chips

Lettuce, tomatoes, cucumber for salad


Crusty white rolls


Heat frying pan, add cooking spray. Place livers in pan, fry both sides until no juices appear.

Place chicken breasts in marinade over night, cook on open grill or in a frying pan.

Cook chips according to packet instructions.

Place olives in a bowl.

Fine chop lettuce, slice tomatoes and cucumber to make salad.

Serve with crusty white rolls, Portuguese beer, port of wine and glasses of water.

If you are able to find fresh sardines, season with salt and a little olive oil, place in parcels of foil and bake for 20 minutes at 180C fan until cooked or BBQ in foil.


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