12 Chefs, 12 special menus
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.
Discover the local ingredients chosen by the Chefs
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