Original recipes of the Graf-In restaurant


In the restaurant Graf-in - whose names translates to mean 'decanter' - eclecticism reigns. The restaurant's menu is as eclectic and original as Graf-in's interior.

In the restaurant Graf-in - whose names translates to mean 'decanter' - eclecticism reigns. Here there are no limits of what to expect and the restaurant doesn’t follow the usual trends. The rough brickwork, for example, is highlighted by the soft cream color of the interior. Brightly colored handmade vases imported from China seem to almost speak from the depths of the walls, bringing an atmosphere of both brilliance and grandeur to the establishment. The primary element of decoration has become the very object that gives the restaurant its name - a decanter. Large and small crystal glasses shimmer over the bar and fireplace, lighting up the room in a soft glow and creating a feeling of warmth and coziness for its guests. The restaurant's menu is as eclectic and original as Graf-in's interior. RTG TV host Nadezhda Lebedeva got to learn about some of the restaurant's dishes.

 

Recipe «Duck breast served with apples in caramel in an orange sauce»

Recipe «Chicken and pistachio roll»

Recipe «Chocolate berry dessert»

Duck breast served with apples in caramel in an orange sauce recipe serves 1 person; preparation time and cooking time ~ 50 minutes Ingredients:Ingredients for the duck: 200 g. duck breast with the skin still on it, 50 g. lettuce, salt, black ground pepper, thyme, olive oil. Ingredients for the apple sauce:½ an apple, 50 g. butter, 2 tsp. sugar, cinnamon, 50 ml. cognac. Ingredients for the orange sauce: ½ an orange, 60 ml. orange juice, sugar, starch (what fits on the tip of a knife). Directions: Without removing the skin, make small stabs in the duck breast with a knife. Finely chop the thyme and sprinkle it on the bird. Also rub on some salt and pepper and drizzle on the olive oil. Let the duck sit and marinade in these spices for 15 minutes. Then cook the meat on the stove for a minute on each side and then put it in the cooker to roast. For a medium roast, keep the bird in the cooker for 10 minutes at 180 degrees Celsius. To make the apple sauce, peel half of an apple and remove the core. Cut the apple into large slices. Melt the butter in a frying pan along with the sugar. Place the apple slices in this caramel sauce and put in a little cinnamon, sugar and the cognac. Let the alcohol boil off and the sauce thicken. To make the orange sauce, take half of a peeled orange and remove the casing from each slice so that you only have the pulp. Be careful to ensure that each slice of pulp stays in one piece. Next pour the freshly squeezed orange juice into a saucepan and add in the orange wedges. Bring the juice to a boil. Then mix the starch in some boiling water and pour it into the orange juice mixture in a thin stream. Add sugar to taste into the finished sauce. Place the apple slices in a circle on a plate with the sliced duck breast in the middle of them. Place a small pile of the lettuce leaves in a heap in the middle of the plate and drizzle olive oil on top. Arrange the orange wedges on the duck breast and pour the remaining orange sauce on top. Chicken and pistachio roll recipe serves 1 person; preparation time and cooking time ~ 50 minutes Ingredients: 150 g. chicken breast, olive oil, butter, salt, black ground pepper, 30 g. unsalted pistachios, thyme, rosemary, ⅓ a clove garlic, 6 slices bacon, 50 ml. red or port wine, demi-glace sauce. Directions: Cut the chicken breast into 2 pieces. Pound one of them and rub olive oil on it along with salt and pepper. You’ll make a mince from the other piece of chicken by chopping it into small pieces, adding in whole pistachios, finely chopped thyme and rosemary. Then put in some olive oil, salt and minced garlic and mix. Roll out a piece of cling film and set out the pieces of bacon on it so that they overlap. Place the piece of chicken that you pounded on top of the bacon. Now put the chopped chicken filling on top of the pounded breast and roll the meat into a spiral, making sure that the cling film does not end up inside the roll. Twist the ends of the cling film so that it looks like a sweet wrapper. Singe the ends. Put the roll into boiling water to cook for 15 minutes. Once it has been removed from the water, cut it into 2 pieces and fry them in a pan with olive oil and butter until golden brown. Pour the red or port wine into the pan once the roll is already brown and let it boil off before adding in the Demi-glace sauce, which should be brought to a boil. Then add in a little more butter and stir the mixture until the butter melts completely. Decorate the plate with balsamic cream. Put the rolls in the center of the dish and pour the sauce on top. Garnish with fresh basil and a sprig of red currants. Chocolate berry dessert recipe serves 9 person; preparation time and cooking time ~ 90 minutes Ingredients:Ingredients for the biscuit batter: 7 eggs, 250 g. sugar, salt, 200 g. dark chocolate, 220 g. butter, 90 g. wheat flour, 30 g. cocoa powder. Ingredients for the chocolate cream: 6 egg yolks, 150 g. sugar, 200 g. dark chocolate, 250 g. whipped cream. Ingredients for the chocolate petals: chocolate frosting, sesame seeds. To garnish: blackberry syrup, raspberry syrup, caramel, fresh mint, fresh berries. Directions: To make the batter for the biscuit, beat the eggs with a pinch of salt and adding in the sugar little by little until the mixture becomes a thick foam. Melt the dark chocolate in a double boiler. Then add in the butter and let it melt. Mix everything together and then let the mixture cool a little bit. Pour this mixture into the egg foam in a thin stream and beat the two together until well mixed. Sift the wheat flour and cocoa powder and add them in. Stir carefully. Pour the batter into a baking pan and let it cook for 40 minutes at 180 degrees Celsius. To make the chocolate cream, beat the egg yolks and sugar together in a double boiler. Melt the dark chocolate in the same way and then add it into the egg mixture. Put the cream in as well and stir. Place in the refrigerator so that the cream can cool a bit and thicken. To make the decorative chocolate petals, lay out a sheet of wax paper. Use a knife or spatula to put 30-40 relatively small but heavy dabs of chocolate on the sheet. Sprinkle on some sesame seeds and put them in the fridge to cool. Use a culinary ring mold or a knife to cut the biscuit into any shape you choose. Spread some of the blackberry syrup on top of the biscuit and let it soak in. Next spread the chocolate frosting all over the top and sides of the cake and put fresh berries on top. Decorate the chocolate petals with edible gold leaf if desired before placing the petals on the sides of the biscuit. In the empty space between the berries, drizzle on the raspberry syrup. Garnish the dessert with threads of caramel, fresh mint and fresh berries.