Local ingredients are the stars

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

Ingredients for the Madeira gravy: 

60 ml Meat juices 
20 g Carrots 
14 g Portobello mushrooms 
7 ml Soy sauce 
7 ml Vinho Madeira Meio-doce - Madeira wine (kitchen) 
2.5 g Chabom sugarcane honey  

Preparation: 
- In a pan, add a drizzle of olive oil and brown the thinly- sliced carrots.
- Add the sliced mushrooms and ""stew"" the vegetables a little.
- Add the meat cooking juices and leave to boil.
- Separately, boil the Madeira wine and set aside.
- Once the juices are boiling, add the soy sauce and the sugarcane honey.
- Leave to boil for about two minutes and then add the Madeira wine.
- Leave to boil for another five minutes.


Ingredients for the Boiled Corn:

17 g "Harina Pan" corn flour 
2 g Lard 
0.7 g Peeled garlic 
80 ml Water 
8 g Green Broth cabbage
0.7 g Savory 

Preparation: 
- In a pan, place the lard, the savory and the garlic over low heat.
- After the lard has melted, stir for 2 minutes.
- Add warm water.
- With a wooden spoon, stir while adding the corn flour.
- When it starts to boil, add the chopped cabbage and let it simmer for about 20 minutes.
- Season with salt and adjust the consistency if necessary.
- The corn should have a creamy texture.


Ingredients for the Sauteed Cabbage:

50 g Portuguese cabbage or Savoy cabbage 
10 g Olive oil 
4 g Garlic 
2 g Salt 

Preparation: 
- Blanch the cabbage in boiling water.
- Prepare the garlic and olive oil emulsion.
- Sauté the cabbage with the emulsion.


Ingredients for the Mendinha Lacada TAP: 

315g Beef Clod
31ml Red Wine 
20g Onions 
15g Carrots 
2.5g Peeled Garlic 
6.5g Leeks 
12g Coarse salt 
1.8g Spice Blend 

Preparation: 
- Salt the pieces of meat for two hours.
- After two hours, wash the meat well and drain.
- Boil the red wine.
- Add the garlic and the spice blend to the red wine.
- Grind well.
- Cut the onion into julienne strips. - Cut the carrot and leek into thin slices.
- Cut the beef clod along the length of its fibers.
- Put the meat in vacuum bags for cooking.
- Divide the vegetables into the bags, then do the same with the wine, garlic, and spice marinade.
- Clean the sides of the bags well so that they seal properly.
- Bake in the oven at 90º C (190º F) for 12 hours.
- Remove the bags from the oven, remove the meat from the bags, and put the pieces in the blast chiller immediately to cool down completely.
- Grind the meat juices with the vegetables, run them through a Chinois strainer, and set aside.
- Divide the pieces into 150g portions.
- Put each portion in a small vacuum bag and lightly crush the piece of meat.

Plating: 
- Place the boiled corn at the base of the plate.
- Serve the piece of meat on top and pour the stewed Madeira wine sauce over it.

Octopus is one of the most famous items in traditional Portuguese cuisine, and it is also one of the main ingredients found in Algarvian recipes. One of the highlights of our menu is octopus from Santa Luzia, whose unique flavor and characteristics have earned this fishing village in the Algarve the title of 'Octopus Capital'.

Discover the menu that Chef Noélia Jerónimo has created for TAP's Executive Class service and immerse yourself in Southern Portugal's finest flavors.

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.

The Local Star chosen by Chef Cláudio Pontes is the São Jorge Cheese, a unique product with a century-old culture and a Protected Designation of Origin certification, with characteristics that go back centuries. São Jorge Cheese is considered by all Azoreans to be a product of excellence and is one of the most emblematic flavors of the archipelago located in the middle of the Atlantic Ocean.

Through Chef Cláudio Pontes' menu, Passengers on Executive Class will have the opportunity to immerse themselves in the flavors of what is considered the most emblematic territory in Portugal.

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.

This fish, known for its mild flavor and very common on the coast of Lisbon, is one of Portugal's best-loved dishes and part and parcel of Lisbon's regional cuisine.

And now, thanks to the imagination and talent of Lisbon-born two-Michelin-starred Chef Henrique Sá Pessoa, it is set to fly around the world and delight our Executive Class passengers on long-haul flights departing from Lisbon.

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.