One of the basic needs of the human body is food. One skill any man should master is making certain meal planning is a success. There are three tips to plan a three course meal.
- First – The food should taste good.
- Secondly – The food should be prepared economically.
- Thirdly – It should contain the necessary nutrients your body needs.
How to plan a three-course meal
We’ve looked at a perfect 3-course meal menu, where meal planning and good preparation are essential. The way you prepare your food is what will determine whether it can be eaten with delight or thrown out to the dogs.
Depending on your perspective, planning a menu for a 3-course meal can be lots of hard work or lots of fun! The truth is when it comes to cooking – as easy as it becomes to serve the same old dreary meatloaf every day, serving a tasty meal can also be just as easy.
There are a few points to consider when you plan a three-course meal:
- Nutritional Value
Menu Planning Tips for a Dinner party
Planning a menu for a dinner party can be rather intimidating. Here, are some basic tips to make sure you have a great time at your own party. When planning the menu, try not to overreach. If you are a beginner and not very experienced at cooking, select a main dish you have made before and enjoyed.
Then build on it by adding some salad and a dessert. Avoid trying out recipes for the first time at a party. Try to prepare a mixture of recipes that require no more than last-minute baking and preparation. Timing is very important too, you want to make sure you have everything ready by the time the guests arrive.
Ideas for Three Course Meals
A person planning a scrumptious dinner party can be challenged by a three-course meal, but, this should be a thrilling challenge. When making a meal that includes multiple courses, preparation is the key. The first step is selecting a menu. Each course must complement the others while adding a unique flavour to its own.
Traditional courses are built around a specific order. The traditional course begins with an appetizer and ends with a dessert. The appetizer is followed by a soup or salad, while the main course is served in between the soup or salad and dessert.
A three-course meal can skip the appetizer or dessert. The appetizer is what introduces the guests to the thematic flavours of the meal. This means that the appetizer should complement the main meal. For instance, if the main meal consists of meats and heavy sauces, the appetizers should be light.
This will ensure the guests don’t become full before the main meal is served. So if the main meal is a hearty pasta dish, then it should be preceded by a light Italian appetizer such as bruschetta or Caprese.
If you tinker too much with the traditional course format you will end up with an unconventional meal which means changing the order of the way you serve food. For instance, in some European cultures, they serve the salad after the main course.
Also, instead of having a heavy main meal, three courses compromising of appetizers or aperitifs are served.
If you are having a dinner party during hot weather months, a heavy meal can seem uncomfortable for your guests. If it is during the cold months, however, your guests will warmly welcome a selection of bread and soups.
During certain seasons fruits and vegetables are not only cheaper they are tastier as well. You can plan a three-course meal showcasing fresh fruits or vegetables of the season. This is a healthy meal and pleasing to the taste buds. Don’t forget you can also include fruit as part of your dessert course.
Simple Courses Three Couse Meal
Don’t feel that you need to cook something incredibly elaborate just to impress people.
Good cooking is all about flavour, not complexity. In fact, often times the simpler the flavour the better is the meal. So have a look through some cookbooks or go online and search for “simple recipes” – you’ll find plenty of meals that are easy to cook and are delicious and nutritious too.
Wherever possible use fresh ingredients. Not only are they healthier they also taste fantastic. So if you’re a beginner, try cooking a simple dish like meat with fresh herbs. Be sure and get your meat from a butcher shop, rather than the supermarket, as the quality is generally far better.
Try something like roast chicken, beef or lamb. If some of your guests don’t like to eat meat you can always substitute the meat for fish. Serve with steamed vegetables and potatoes. It may not be exotic, but all your guests will agree it is delicious.
Wine and Food Pairing With a Three Course Meal
Wine stands out when paired with food. Pairing food with the perfect wine can satisfy the cravings of your guests and provide them with a terrific dining experience. When pairing food with wine remember that you should pair light food with light wine and heavy meals with heavy wines.
This kind of pairing will ensure the wine will not overpower the food and vice-versa. Select the food around the choices of wine. Adjust the taste of your food to compliment the taste of wine.
If you are serving mild cheese or fish, white wine is the ideal choice. When serving red meat, pair this meal with red wine. Cabernet Sauvignon or Merlot will work well with roast beef, red meats, smoked meats or barbecue steaks. Sauvignon Blanc can be served with light cheese, light fish course, shellfish or grilled salmon.
Pinot Noir will work with any dish as it does not need a stronger taste because of the delicate texture surrounding it. Remember that wine on its own can definitely satisfy. When pairing wine with food, you should be able to get the best from the pairing and make your guests feel like they just had a five-star dining experience!
Setting the Table
Presentation, of course, is also important. You’ll want, first of all, to space everything out so your guests aren’t knocking elbows and you’ll also want to choose your utensils to suit the meals in question, i.e. soup spoons, salad forks, and so on. Forks go on the left, knives and spoons on the right.
The unspoken rule is that you arrange the utensils with the first used items on the outside so that diners can work their way inward, towards the plate.
So if you start with a salad and perhaps some bread rolls, followed by steak, you have your salad fork and butter knife placed on the outside, then a regular fork and steak knife inside, closer to the plate.
The water glass should be placed so that the knife is pointed directly at it, and the wine glass should then be placed to the right of the water glass. Napkins should also be provided and are placed on the left. Be sure to allow space for other items such as sauces, dressings and condiments to be passed around.
The table should also have a nice centrepiece, a bouquet of flowers is customary during daylight hours whereas after dark adding candles will provide ambience.
Be sure to allow plenty of time for dinner guests to finish their meal before clearing away. Follow up, then, with dessert and then finally some coffee and liquors. As a perfect ending to a fabulous dining experience, I suggest you serve your guests a selection of cheese accompanied by a dry and full-bodied red wine.