Local ingredients are the stars

Ingredients for the roast Grouper:

120g clean Grouper loin
30ml olive oil
5g laminated garlic
2g coriander stalks
2g lemon thyme
Brine to taste

Preparation
- Soak the Grouper fillet in a liquid brine (100g salt for each 1litro of water, 10%) for about 20 minutes. Remove and set aside.
- After seasoning with all the other ingredients, roast at 160°C for about 10/12min.


Ingredients for the shrimp and sweet potato stew:

30g chopped onion
5g minced garlic
5g ginger
1 chili pepper
30ml white wine
60g Aljezur sweet potato, diced
30g red pepper
30g yellow pepper
30g chopped tomatoes
20g tomato pulp
60g peeled shrimps, diced
250ml shrimp stock
2g chopped coriander
30ml olive oil
Salt and pepper to taste

Preparation
- Stir fry the onion, garlic and ginger in olive oil. Add the peppers and stir fry for 8-10min.
- Refresh with white wine and add the tomato pulp, shrimp stock, and diced sweet potato. Cook over low heat for 10 minutes.
- Add the diced shrimp and coriander, adjust the seasoning, and cook for 3-4 minutes.
- Serve as fish bed.

Ingredients of the Micaelense-style veal tenderloin, São Jorge Cheese and pak choi:

120 g of veal fillet
20 g of ground pepper
1 garlic clove
1 bay leaf
50 g of Azorean butter
1 kg of agria potato
250 g of clarified butter
50 g of chopped shallot
20 g of cornstarch
200 g of pak choi cut into fine julienne strips
30 g of beef broth
50 g of São Jorge cheese
20 g of São Jorge cheese (grated)

Preparation:
- Beef tournedo: measure 120 g, heat a sauté with a drizzle of olive oil and brown the tournedo. Place 1 crushed garlic, the bay leaf, the butter, and glaze the tournedo with butter. Remove and leave to rest.
- Ground pepper sauce: put butter and ground pepper in the sauté where the tournedo was sautéed, refresh with white wine and add the meat broth. Combine with xanthan or cornstarch-based roux and finally add the cheese.
- Potato puffs: laminate the potatoes over the length with a 2 mm thickness. Chop the shallot and let it cook in clarified butter. Once cooked, add the cornstarch, then place the laminated potato on a tray, and brush each layer of potato with the shallot-butter preparation, until in reaches 7-8 cm high. Bake at 180 ºC for 25 to 30 minutes, covered. Once ready, let it cool and divide it by 10 cm in length and 3 cm in width. After this division, bake in the oven at 200 ºC until it gets brown.
- Pak choi: cut into julienne strips, saute with shallots, a little butter and season with salt.

Completing the dish:

Put the pak choi on the base, place the tournedo over it, place the potato chips on one side and spread the sauce over the meat. Finish with the grated cheese over the meat.

Algarve-style Octopus Stew Ingredients:

4 minced garlic cloves
1 onion cut into half moons
20g paprika
2 bay leaves
1kg previously cooked octopus
800g yellow sweet potato (diced)
180g baby broccoli (remove the stalk)
50dl red wine
olive oil, to taste
salt, to taste
black pepper, to taste

Preparation:
- Cook the potatoes and broccoli separately and in advance.
- Cover the bottom of a pan with olive oil and add the minced garlic cloves.
- Once it starts to brown, add the onion and bay leaves. - When it is well braised, add the paprika.
- Next, add the wine and the octopus and let it simmer.
- At the end, add the previously cooked broccoli and diced potatoes.

Plating:
- Serve 200g of the final product.

Sugarcane Molasses is used in most traditional Madeiran sweets, and its identity intersects with that of Madeira Island itself. It is 100% natural and its production still relies on traditional techniques, maintaining its originality and outstanding quality.

In September and October, Business Class passengers will have the opportunity to taste this and other traditional Madeiran flavors available on the menu created by Chef Júlio Pereira.

The Local Star selected by Chef Diogo Rocha is Cod, an ingredient that is deeply ingrained in traditional Portuguese cuisine. The incorporation of cod into Portugal's national diet can be traced back to Norwegian and Portuguese fishermen, who had mastered the art of salting fish since the 14th century, an era of large seafaring vessels.

Thanks to Chef Diogo Rocha's menu, our Business Class customers will have the opportunity to savor Cod, our Local Star, along with other traditional flavors from Central Portugal.

The Local Star chosen by Chef Óscar Geadas is a tribute to the Chestnut, one of the most genuine products that the North of Portugal has to offer. This choice took into account the quality of local and seasonal ingredients from the Northern region of Portugal and Trás-os-Montes, where chestnut cultivation is ecologically adapted and has a high economic potential. 

With this menu, a welcoming trip through the paths amid the chestnut trees is guaranteed, and will certainly remain in the memory of the Business Class passengers who will have the privilege of tasting it.

Ingredients for Stewed Veal, Chestnut Puree and Mushrooms

10 doses
1.2 kg Veal cheek

Ingredients for the Duxelle (mushroom paste):
500 g of onions
500 g of Boletus mushrooms
500 g of carrots
10 dl of white wine
5 L of meat broth

Ingredients for the chestnut puree:
1 kg of chestnuts
500 g of butter
1 L of milk
20 g of salt
20 g of nutmeg

Preparation:

Cheek Preparation:
- Put the cheeks in boiling water for about 5 minutes, then place 100g of liquid brine in a liter of water for 2 hours.
- Drizzle the cheeks with olive oil and cook for 24 hours at 80 degrees.

Duxelle preparation:
- Chop the onion in small bits, let it brown, and add the finely chopped carrot.
- Let it brown, cool it with white wine, let it simmer until some of the water evaporates.
- Add the sliced boletus mushrooms and then cool them with the meat broth.
Note: This duxelle can make 10 cheek doses.

Preparation of the Chestnut puree:
- In a pan, melt the butter, mix the chestnuts with the butter for about 5 minutes.
- Add the milk, salt and nutmeg.
- Let it cook until the chestnut breaks down.
- Put it in a food processor and turn it into puree.
- If necessary, adjust the seasoning.
- Keep in mind that the puree should have a cream-like consistency.
If there is a need to a add a little more milk when processing, we should add half the milk we used in the cooking process.

Plating:
Serve around 120g of cheek, 20g of duxelle and 50g of chestnut puree per serving.

Ingredients for the Maronesa Meat Terrine, Creamy + Potato and Shimeji Mushrooms:

(For 10 portions)

1.2 kg beef neck 
800 g agria potatoes without skin 
400 g Bimi broccoli 
25 g Shimeji mushrooms 
Salt and pepper to taste 
30 ml olive oil 
300 g butter 
3 garlic cloves 
5 bay leaves 
30 g thyme 
300 g meat broth 
30 ml red wine 
50 g onion 
15 g carrots 

Meat preparation: 
- Cut the meat into small pieces and marinate for 5 hours with salt, pepper, bay leaf, thyme, garlic and red wine. 
- In a pan, add the olive oil and chopped onion. - Drain the meat well and add it. - Let it brown. 
- Add the carrots and marinade, bring to a boil and gradually add the meat broth until the meat falls apart. 
- When cooked, remove from the pan and allow to drain a little. 
- Place the meat on a platter, press it and place in the chiller. 
- Strain the sauce and set aside. 

Bimi broccoli preparation: 
- Cook the Bimi broccoli in salted water and chill in water and ice. 
- Sauté the Bimi broccoli in olive oil and garlic. 

Creamy mashed potatoes preparation: 
- Boil the potatoes. 
- Once cooked, pass them through a food mill. 
- Place the result in a pan with butter, salt and pepper until everything is well combined. 

Mushroom preparation: 
- Sauté with olive oil, salt and pepper. 

Plating: 
- Dose the meat in 120 g portions. 
- Place the creamy mashed potatoes in the bottom of the dish, followed by the meat, Bimi broccoli and mushrooms. 
- Drizzle with some of the stew sauce.

During the months of May and June, the gastronomic experience on board TAP will be inspired by the flavors of the Setúbal Peninsula, located on the west coast, south of Lisbon. It is in this wine region that the famous Moscatel de Setúbal is produced, a wine with an intense aroma and honeyed flavor, which was the Local Star product chosen by Chef André Cruz.

Business Class passengers, on long-haul flights departing from Lisbon, will have the opportunity to enjoy an unparalleled experience of the flavors of a region that combines history and nature.

Ingredients for national veal buccal bone stewed with Moscatel de Setúbal, creamy carrot puree and sautéed vegetables

Quantity for 10 doses / people.

Ingredients for buccal bone:
5 pieces of veal buccal bone weighing +/- 500g (1 for each 2 people) previously seasoned with sea salt (23 g per kg), pepper, and olive oil to taste
1 unit of Moscatel
3 pieces of carrots cut into chunks
3 minced garlic cloves
100 g of fresh parsley
2 chopped onions
2 diced tomatoes
100 g of tomato paste
2 bay leaves
Black pepper to taste
100 ml of olive oil
10 g of paprika
4 g of thyme
50 g of transglutamine

Ingredients for carrot puree:
5 medium/large carrots, peeled, washed and cut into chunks
1 large onion roughly chopped
3 minced garlic cloves
100 g of butter
300 ml of cream
1 l of water
7 g of salt

Ingredients for sautéed vegetables:
1 zucchini
10 pieces of baby carrots
10 pieces of snow peas
10 pieces of pearl onions

Preparation:

Preparing buccal bone:
- Roast the ossobuco in the oven until it gains color (220 degrees +/- 12 min), remove from the oven, let it rest, and set aside.
- Sauté the onion, garlic, paprika and carrots in a pan with olive oil until golden, refresh with the muscatel (2/3 of the bottle).
- Let it simmer and add the tomatoes, bay leaf, thyme, bring to boil and add the ossobuco to this preparation.
- Cover with water and let it boil. Lower and cook slowly for more or less 5 hours, until it falls off the bone.
- After cooked, let it rest for 45 minutes, remove the meat from the bone, mix the marrow with the meat.
- Strain the muscat sauce, add the remaining muscat and 100 g of butter to this part and simmer until 2/3, set aside.
- After the meat has been separated and lightly shredded (not too much), place it on a counter lined with cling film (or a gastronorm tray lined with greaseproof paper and coating).
- Brush with a little muscat sauce and sprinkle with transglutamine, add salt if necessary and roll it into a cylinder (if wrapped in film), set aside in the cold and cut it into the necessary portions, each with 120 g.

Preparation of the carrot puree:
- Let the onion and garlic cook in butter until golden brown, then add the carrots, salt and water and cook over high heat until the carrots are cooked.
- Add the cream and allow it to shimmer until the carrots begin to break down and turn into jam.
- Blend well (in a food processor if possible) until it's a coarse but creamy puree, set aside.

Preparation of the sautéed vegetables:
- Saute the vegetables in olive oil and garlic and season with salt and pepper.

Plating:

Start with the carrot puree and the previously cut and regenerated dose of buccal bone, then add the sautéed vegetables and, on top of the meat, the muscat sauce. Finish with chopped fresh parsley.

In July and August, the gastronomic experience on board TAP highlights flavors and ingredients characteristic of Lezíria do Tejo, a region known for the extension and fertility of the soils of its alluvial plains. In the calm waters of the Tagus and Sorraia, the rivers present in this region, the river crayfish proliferates and has been selected as the Local Star by Chef Rodrigo Castelo.

An original and special tasting, available to Business Class passengers on long-haul flights departing from Lisbon.

Ingredients for Crayfish and Bimi Salad

Amount for 10 servings / people.

Salad ingredients:
60 g red bell pepper cut into rings
30 g chopped cilantro
60 g chopped red onion
50 g natural lime juice

Salad marinade ingredients:
46 g olive oil
20 g honey
20 g natural lemon juice
20 g mustard
1 g Maçarico Piri Piri sauce
1 g fine salt

Ingredients for seasoned crayfish:
300 g boiled crayfish kernels 100/150
1 g fine salt
1 g white pepper powder
10 g sliced garlic
35 g cooking oil
15 g white wine

Ingredients for the bimis:
350 g bimis
10 g smashed garlic
500 g water
4 g bay leaves
10 g salt
10 g olive oil
4 g white pepper powder

Preparation:

Marinade preparation:
Add all the ingredients and mix well with a wire whisk.

Crawfish preparation:
- Season the crayfish beforehand with fine salt and pepper.
- Separately, put the garlic and oil in a frying pan.
- When the garlic is golden, add the white wine.
- Pour this sauce over the crayfish and let it steep for 3 to 5 minutes.

Bimis preparation:
- Place all the ingredients except the bimis in a frying pan.
- When it boils, add the bimis and cook for 3 minutes.
- Remove and place in water and ice. Drain.
- Chop the bimis in Brunesa.

Plating:
Add the chopped bimis and the drained crayfish. Add all salad ingredients (red pepper, cilantro, red onion) and marinade to salad. Wrap well and serve.

Golden, crispy crust, and a dense, soft crumb – Alentejo Bread is a symbol of the rich cultural and gastronomic heritage of the Alentejo region. With a unique flavor, which results from the natural fermentation process, it is common to find it on the table several times throughout the day as a protagonist, side dish, or as the basis for some of the most popular traditional dishes, such as migas (crumbs).

In September and October, Business Class passengers will have the opportunity to taste this and other typical flavors of Alentejo in a menu created by Chef Carlos Afonso.

Ingredients:

Quantity for 10 portions/people

1.8 kg of stale bread crumbs (you can use day-old bread, from the Fermentopão brand, without the crust)
8 ripe tomatoes (about 1 kg)
4 garlic cloves (about 80 g) 
220 ml extra virgin olive oil
40 g salt
Black pepper to taste
40 g coriander
20 g river mint
100 g sun-dried tomato
600 ml extra virgin olive oil
2 large lemons
Cider vinegar
20 cherry tomatoes
100 g barley
5 corn-fed free-range chicken breasts
Classic beef broth infused with thyme

Preparation: 
Preparing the tomatoes:
- Ripe tomatoes: Wash and remove the skin from the tomatoes. To remove the skin, make a cross-shaped cut at the base of the tomatoes, dip them in boiling water for a few seconds, then transfer them to ice water. The skin should come off easily. Chop the tomatoes into small pieces and discard the seeds. 
- Dried tomatoes: Hydrate the tomatoes in 1 liter of warm water, reserve the water and chop the tomatoes.
- Cherry tomatoes: in a baking tray with olive oil, place the tomatoes with a sprig of thyme and allow it to roast for 5 minutes; season with salt and pepper and set aside.

Preparing the crumbs:
- In a large saucepan, heat a generous drizzle of olive oil over medium heat.
- Add the chopped garlic cloves and sauté until golden and fragrant.
- Add the chopped tomatoes to the pan and cook for a few minutes until they break down and form a sauce.
- Finally, add the sun-dried tomatoes.
- Season with salt and pepper.

Adding the Bread Crumbs:
- Break up the stale bread crumbs a little with your hands and add them to the pan.
- Mix well so that the crumbs absorb the tomato sauce.
- Add the water in which the tomatoes hydrated (about 1 liter), and continue to mix well.
- Add the coriander and the mint and season with the juice of one lemon.
- Cook for a few more minutes, stirring constantly to ensure the crumbs absorb the flavors.
- Continue cooking until the crumbs are well mixed with the tomato and have absorbed the sauce. 
- Sauté some bread croutons and add to the crumbs.
- Set aside. 

Preparing the chicken breasts (corn chicken supreme):
- In a frying pan with a little olive oil, place the chicken breast and brown it with the skin facing down until it is nicely browned.
- Cool with vinegar and thyme.
- Remove, vacuum seal with a knob of butter and lightly season with nutmeg. Let it cook at 65º.
- Serve ½ breast per person.

Preparation of crispy barley:
- In a pan, heat water seasoned with olive oil, salt and a clove of garlic, and let the barley cook until it opens.
- When the barley is open and cooked, strain it, dry it well and set aside.

Sauce preparation:
Allow it to simmer until the beef broth with thyme thickens.

Plating: 
- Place a layer of crumbs underneath.
- Serve the chicken breast on top of the crumbs and drizzle with the sauce.
- Finally, arrange the crispy barley and cherry tomatoes for decoration.