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Lat. 40° 59.3'N Long. 9° 37.4'E August 2001.
There are only two ways out of the Port of Golfo Aranci - one is by ferry to Rome and the other is by road to Olbia. Roger and his family had left for Rome the day before and Bob and Sue would arrive in five days’ time and take a bus to Olbia and on to Porto Rotondo and meet us there. This left Liz and me at anchor in 15/20kts of northerly breeze but the shelter was so good that the sea was fairly flat and comfortable. We took the dinghy ashore in the late afternoon and had a beer in one of the bars on the road that leads to and from the ferry port. I warmed to the gentle, rather shabby nature of the place, whose most notable feature was its mini - skirted, high heeled, impeccably made up policewomen and had another beer. Back on board the wind was still 15kts so the spicy chicken warmed parts not reached by the beer ashore. What you need for two people. 2 chicken breasts each cut into 3 pieces. 1/2 teaspoonful of turmeric, ground cinnamon and ground ginger. 1/4 teaspoonful of paprika and cayenne pepper. Be careful you don’t overdo these. 1 red onion, diced. 1 carton of passata. Juice from a thick slice of lemon. Chicken stock cube. Chopped coriander. Chopped mint. Tin of green lentils. 1 crushed clove of garlic. To serve with the casserole. Rice or couscous. What you have to do. Fry the onion and spices. Add the chicken and fry for 4 mins each side. Add the passata chicken stock cube, lemon juice and garlic. Bring to the boil with the lid on and then turn down and simmer for 10 minutes. Add the lentils, bring back to the boil and simmer for a further 10 mins. Stir in the fresh herbs and serve with rice or couscous.
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We had sailed the 10nM across Golfo di Conginanus on a beam reach to Capo Figari on the north east coast of Sardinia when we fell into the wind shadow of its vertical cliffs before coming on the wind for the last 2nM into Golfo Aranci.