Episode 3 – Lisbon
Programme three: LISBON
This week Rory visits the Portuguese capital city and starts his weekend with a picnic overlooking Lisbon. His first stop is Manteigaria Silva, an acclaimed delicatessen established in 1890, and a treasure trove of traditional Portuguese food. Rory is in his element, and stocks up on local bread, cheese, cured meats and olives.
To complete his picnic, Rory opts for a true Lisbon delicacy. He ventures to Conserveira de Lisboa a shop specialising in artisan canned fish including tuna from the Azores, octopus, squid, mackerel and more. With its original 1930s decor still intact, and beautifully designed tins, this is a Lisbon food landmark. Spoilt for choice, Rory buys a selection of tins and sets off to find a scenic view for his picnic. Lisbon is famous for its distinctive yellow trams, the perfect way for Rory to explore the city, find a scenic picnic spot and soak up the atmosphere.
Rory then takes a trip to the Jerónimos Monastery in the Belém district, a 16th century UNESCO World Heritage Site. The monastery is famous for its extraordinary ‘Manueline’ architecture, a unique Portuguese style which features hand carved seafaring elements such as sea creatures and coils of rope.
A trip to Lisbon wouldn’t be complete without sampling the city’s celebrated seafood cuisine. At Bairro do Avillez, Rory tries both giant shrimp and a delicious salted cod dish.
In search of a sweeter local delicacy, Rory visits Pastéis de Belém which serves one of the best custard tarts in Lisbon. Having eaten a scrumptious custard tart, Rory is intrigued to learn how they’re made. He heads to Escola de Hotelaria e Turismo de Lisboa, a prestigious cookery and hospitality school, for a masterclass.
Always keen to eat in places ‘off the beaten track’, Rory makes a spontaneous trip to a local tasca – a tavern. Feeling adventurous, he orders the Dish of The Day without knowing what it is. Rory is delighted when served with ribs, beans, rice and sparkling red wine.
Rory ends his Long Weekend with a trip to the cool LX Factory district, a former industrial area which is now brimming with restaurants, bars, shops, galleries, and food stalls. He enjoys a glass of Ginjinha liqueur beside the spectacular Tagus River and the 25 de Abril suspension bridge.
Back home in Co. Cork, inspired by his trip, Rory cooks Salt Hake with Pomme Purée and Roast Pepper, Balsamic and Basil.
A Long Weekend in … with Rory O’Connell is produced by David Hare of InProductionTV for RTÉ and sponsored by Neff
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