Step 4: It’s time to serve your dishes – how to make them look their best for your guests
The moment has come – the fun is just a few minutes away. Are your carving knife and fork at the ready? Tell everyone to remove the napkins from their plates: you’ll soon be presenting your masterful work and your guests will be tucking into their delicious meal. But here’s where attention to detail can make all the difference.
The most important thing to remember is to let your meat rest once it is cooked. This helps the juices to be evenly distributed and keeps the meat tender. A rule of thumb is to let the meat rest for around a third of your cooking time. It’s also important not to cover steaks when they come off the grill to keep them warm. If you do this, they will sweat and lose their crust, so keep them uncovered to avoid this.
Another tip is to always cut against the grain; short fibers make the meat more tender. Connoisseurs love their steaks pure, so if you’re a purist, add only some fleur de sel and freshly ground pepper, finely chopped fresh thyme or rosemary and a high-quality olive oil as your finishing touch.
Serving fish
Do the doneness test: can you remove the tail fin of the sea bass without resistance? Then it’s ready. The same goes for other fish. A Santoku knife is the ideal tool for removing the skin of cooked fish. You might want to fillet your large fish before serving. In this case, be careful to check for fine bones and remove them with a pair of tweezers if necessary.
Serving vegetables
The best way to determine whether vegetables are ready is by using your eyes and nose and making a small incision. If everything looks and smells fine, you’re all set. As a final step, add the fresh herbs and mountain cheese to the grilled vegetables. The cheese will melt slightly on top of the warm vegetables for a mouthwatering final touch.
We recommend serving our vegetable packets in their foil so the juices don’t flow all over the plate. If you have made our yoghurt sauce, we suggest serving it in individual glass jars, so that each guest has their own.
