12 Chefs, 12 special menus
In this dish, Alentejo Bread is the local product that stands out. Known for its acidity and density, this product is one of the main gastronomic symbols of this vast region in southern Portugal.
Discover the local ingredients chosen by the Chefs
In September and October, Alentejo Bread adds substance to your flight menu
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.
Main Course
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)
200 g 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.
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:
Marinated Duck
Conventual Dessert with Bread, Eggs and Almonds
The choice of river crayfish as the protagonist of the menu illustrates this environmental awareness. By using this crustacean as an ingredient, an invasive species abundant in the waters of the Tagus River, it promotes the balance of the region's fauna and honors its history and flavors.
In July and August, the river crayfish dives into our menu
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.
Starter
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.
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:
Main Course
Dessert
Moscatel de Setúbal was the star product chosen to represent the flavor of his region. Using one of the most emblematic products of the Setúbal Peninsula, Chef André Cruz created an innovative menu with unique flavors.
Moscatel de Setúbal will sweeten your trips in May and June
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.
Main Course
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.
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:
Starter
Dessert
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.
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