Mad til bryllup

Hvad enten du selv skal i køkkenet eller om feststedet står for menuen, er det jer der skal bestemme menuen. Det kan være svært at bestemme sig. Skal man gå efter sine livretter? Skal man vælge det traditionelle eller måske det utraditionelle? Og hvad med børnene? Der er mange valg at tage…

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Mængder og Tilbehør

Det kan være endog temmelig svært at regne ud helt nøjagtig hvor meget mad man skal beregne til festen men her er nogle retningslinjer som gælder festmad.

Hvis du kender dine gæster, kan du vurdere om der er mange der spiser meget og om der er mange der spiser ekstra meget kød eller grøntsager.

Til en festmiddag skal du i gennemsnit beregne 600 – 800 gram mad pr. person. Dette er inklusiv evt. kuvertbrød/flutes.

Du kan med fordel bruge denne fordeling:

Forret: 
150 – 250 g.pr. person (inkl. brød)
Hovedret: 
175 gkød uden ben
200 – 300 g.kartofler og gemyse
1 dl.sauce
Dessert: 
100 – 250 g.pr. person
Suppe: 
2½ dl.til forret
4 dl.til hovedret
2 – 3 dl. til natmad
Talerækkefølge ved bryllup

Sammensætning af menu

Det er ikke helt ligegyldigt hvordan en menu sammensættes. De forskellige retter skal passe sammen i både smag, størrelse, farver og tilberedning.

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Smag:
Når du sammensætter menuen skal du tænke over smagen i de forskellige retter. Retterne skal gerne overraske hver for sig. Derfor skal du undgå at lade nogle af ingredienserne gå igen. Melon til både forret og dessert er ikke godt.

Størrelse:
Det er vigtigt at du tilpasser retterne størrelsesmæssigt til hinanden. Hvis du vil servere en fyldig dessert, skal du servere en let forret og ligeledes omvendt.

Hvis du servere en fyldig forret og hovedret kan du passende slutte af med et stykke ost eller lidt sødt.

Farve:
Ved valg af menu, er det ligeledes også en god idé at skele lidt til farvesammensætningen. Når vi spiser og nyder vores mad, spiser vi ligeså meget med øjnene som med munden. Derfor er det vigtigt at farver i menuen vækker appetitten hos gæsterne.

Retterne må gerne indeholde masser af farver. Fisk og for eksempel  lys sauce og kød efterfulgt af lys is, bliver meget nemt fersk at se på og vores appetit nedsættes

Tilberedning:
Når du sammensætter menuen skal du tænke over hvordan retterne er tilberedt. Er både forret, hovedret og dessert varme retter kommer menuen til at fremstå “bombastisk”

Holdes festen i de varme måneder er det dejligt med både en kold forret og dessert.

Hygiejne når du laver mad til mange

At lave mad til andre mennesker er et stort ansvar ikke mindst når det kommer til hygiejnen.

Ved at følge nogle enkle retningslinier sikre du at hygiejnen er i top.

  • Opbevar råvarerne hensigtsmæssigt.
  • Varm maden tilstrækkeligt igennem.
  • Undgå at sprede bakterier mellem rå madvarer og færdigtilberedt mad.
  • Køl maden effektivt ned.

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Tips til anretning

Maden skal være en fryd for øjet, desto størrer bliver nydelsen!

Det er meget simpelt at få din menu til at fremstå lækkert og veltilberedt. Sørg for at lægge det pænt på fadene, ved at pynte med friske grøntsager, evt. skåret kunstfærdigt ud opnår du nemt et lækkert udseende. 

Tænk også i farver, et fad med udskåret kød kan anrettes sammen med gemysen. Vælg farver der passer til menuen og som giver et sidste “pift”

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