Here are some ideas for serving at your next dinner party:
- When you are pan-frying, especially anything that has been crumbed or floured, as in the case of a fillet of fish or a homemade chicken schnitzel, always cook the presentation side first. The side that goes into the pan initially will cook the cleanest. The fresh oil will be free of particles that continue to cook and darken as you turn over to the other side.
- Take the pressure off when you are serving up. Limit what you are plating up to a couple of things and serve the sides separately. They can be placed on the table for your guests to help themselves. This always makes things more fun and run a little smoother. It also gives you time to concentrate on the task at hand such as a final sprinkle of salt, a twist from the mill, a squeeze of fresh lemon, or even a sprinkle of olive oil can make all the difference
- If you are serving several courses, not every course needs to be plated. Having a course on a rustic wooden board or platter gets everyone interacting. You can find lots of interesting second-hand Chinaware in great second-hand shops. Mix them all up to make it interesting and colourful.
- Organization is the key to success. Firstly, consider how you are going to present your dinner on the plate before you serve it. Avoid over complicating the presentation; you are not trying to give your guests the impression that Gordon Ramsay or Curtis Stone are your Sous chefs.
For more chicken tips, visit The Chicken Channel.