Restaurant of the same name Oriental Express is a worthy successor of those traditions. The restaurant chief cook shares his special recipes with presenter Nadezhda Lebedeva.
Legendary Oriental Express, a passenger luxe class train, has made its first run from Paris to Istanbul on October 5, 1883. Public admired the luxury of interior: walls of compartment trimmed with precious sorts of wood, leather furniture, crystal chandeliers, velvet curtains. Of course, only representatives of high society, artistic bohemian and royal family could afford the Europe's most expensive train. In the carriage restaurant, decorated in imitation of times of Louis XV, they served sophisticated delicacies among which sturgeon and pheasant dishes were not considered the most exclusive by contemporaries. Restaurant of the same name Oriental Express is a worthy successor of those traditions. The restaurant chief cook shares his special recipes with presenter Nadezhda Lebedeva. Learn when the first carriage restaurant appeared, due to what product Hippocrates lived 110 years and many other curious historical facts in this new film.
Recipe «Pancakes filled with dried fruit, honey and walnuts»
Recipe «Prune-stuffed chicken breast in a peach sauce»
Recipe «Vostochny Express» salad»Pancakes filled with dried fruit, honey and walnuts recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 20 minutes Ingredients:Ingredients for the pancakes: 2 eggs, 250 ml. milk, 150 g. flour, 20 g. vegetable oil. Ingredients for the filling: 20 g. dried apricots, 20 g. prunes, 10 g. walnuts, 10 g. honey. Ingredients for the syrup: 200 g. sugar, 30 ml. water. To garnish: starfruit, maraschino cherries, almonds Directions: To make the caramel sauce, put the sugar and water into a saucepan and bring to a boil. When the sugary syrup becomes brown, add in the butter and heavy cream. Let the mixture simmer on low heat until it thickens. To make the pancake batter, mix the eggs and milk together, then adding the flour and stirring. Pour in a little vegetable oil to prevent the pancakes from sticking to the pan. Cook 2 pancakes. To make the filling, finely chop the dried apricots, prunes and walnuts. Spoon in the honey and stir. Put the filling on the pancake, rolling the pastry closed and putting it on a plate you have already sprinkled powdered sugar on. Set the rolled up pancakes on the plate and drizzle the caramel sauce on top. Garnish with starfruit, maraschino cherries and grated almonds. Prune-stuffed chicken breast in a peach sauce recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 20 minutes Ingredients: chicken breast, 50 g. prunes, 2 eggs, 100 ml. milk, salt, breadcrumbs. Ingredients for the sauce: 150 ml. cream, 100 g. tinned peaches, 1 tsp. sugar, turmeric. To garnish: kiwi, orange, maraschino cherries, starfruit Directions: Pound and salt the chicken. Finely chop the prunes and put them on top of the fillet, then tightly rolling it closed with the fruit still inside. To make the liaison, mix the eggs and milk together. Then add salt and beat. Dip the chicken rolls into the liaison, roll them in the breadcrumbs and fry in a pan until golden brown and crispy. Then put in the cooker for 5-7 minutes at 170 degrees Celsius. To make the peach sauce, finely chop the peaches and put in a saucepan with the cream. Add a little turmeric and a teaspoon of sugar. Boil until the sauce thickens, then turning the heat down to low and letting the sauce cook a little longer. Garnish with orange slices, kiwi, starfruit and maraschino cherries and serve. «Vostochny Express» salad recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 15 minutes Ingredients: 1 aubergine, 100 g. mushrooms, 50 g. cow tongue, 1 cucumber, 1 egg, 50 g. cheese, 30 g. mayonnaise, 1 grapefruit, 1 red pepper, 20 g. corn, black olives. Directions: Cut the aubergine lengthwise into thin strips. Sprinkle salt on top of the strips and wait until they start to juice a bit, which will make them less bitter. While you wait, chop the mushrooms and cook them in a frying pan with oil until golden brown. Let the mushrooms cool. Gently squeeze the aubergine strips to get rid of a little extra juice and lightly fry on both sides. Boil the cow tongue and cut into thin strips. Chop the cucumber and boil and chop the egg. Grate and combine the cheese and the cooked mushrooms in a bowl with mayonnaise. Mix. Scoop the salad onto the aubergine strips, which you should then roll closed. Stand the aubergine on its edge - like a tower. Garnish with grapefruit wedges, red pepper slices, corn and black olives.