12 Chefs, 12 special menus
The star product chosen by the chef is Maronesa meat, a product recognized all over the world, which promises a unique experience of taste, creativity and satisfaction.
Discover the local ingredients chosen by the Chefs
Maronesa meat is the highlight of March and April
Now, Business Class passengers on long-haul flights departing from Lisbon will have the opportunity to immerse themselves in a journey of unique smells and tastes!
Main Course
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.
Watch the video and learn more about the dish that you will be able to see - and taste - on board!
Discover the other dishes in this Menu:
Confit Codfish, Chickpea and Green Sauce Salad
Textures of Chocolate, Raspberry