Belle’s Michelin Starred BBQ Cheat Sheet

Over the past month the streets of London have taken on a new energy. The sun is shining, legs are bare and shades settle gently on the end of sunburned noses. Some may complain it’s too hot, but not us… as long as we have an ice cold Aperol Spritz on hand and somebody to fan us morning noon and night…. This long hot summer will be remembered forever, and the smell of charred coals may rest on our land long after the sun has finally dipped.

Because weather like this means just one thing – it’s barbecue season, and there’s nothing we love more than grabbing some charcoal and setting fire to food left, right and centre. But barbecued food doesn’t have to mean burnt burgers and odours of overdone onions. Like any other dish it can be Michelin-starred if you just do it right. So Belle asked superstar chef Steve Smith of Bohemia, the only Michelin-starred restaurant in the Channel Islands, to give us the inside info on how to prepare a first class barbecue this summer. Here’s what he said…

Avoid Disasters

It may seem obvious but if you want to avoid any disasters then you need to make sure the BBQ is lit properly and is not in the proximity of anything that is potentially flammable!

Heat the Meat

Make sure that any poultry or pork items are thoroughly cooked to avoid food poisoning.

To know if you have the right temperature to cook with you just need to wait for the flames to die down, and check the colour of the coals. They should glow red underneath and be white on the top or you can buy BBQ thermometers from any good BBQ retailer.

Safety First

Generally any type of fish, lamb or beef are the safest items to cook for those concerned about becoming ill at a BBQ, as they are low risk meats. You can cook them rare, medium, well done or as you would normally. Also you should always use separate utensils for cooking and serving.

Don’t Take Risks

Any pork and chicken items are the highest risk food generally cooked on the BBQ and you need to check that they are thoroughly cooked. Also make sure they are consumed immediately. If you leave them outside on a nice day for more than 30 minutes you are running a risk of giving someone food poisoning! Also try not to serve any form of rice salad, as it will likely spend the entire day sat out in warm conditions.

Impress Your Guests

BBQs are not just about meat, any type of vegetable kebabs are great! Be bold and use vegetables such as onions, peppers, aubergines, and kholarbi.

Don’t Leave Leftovers

Many people think that leftovers can be used the following day. This is generally a no no. Cook only what you need for the barbecue or you will just have to eat it all!

Belle recommends: When you’re shopping for a barbecue it’s crucial not to cut corners. The small details really do make a big difference. Impress your guests with quality produce sourced from a  local farm shop or farmer’s market, or go for something slightly different such as the new chicken burger range from premium sausage makers Heck. Their chicken burgers are all high protein and the Majestic pork burger uses the same recipe as their royal wedding sausage created back in April, after customer requests to keep the limited edition on sale. They’re British based and independent, just what we like when it comes to shopping!

When it comes to drinks try something different. Offer an aperitif on arrival, it’s all about the Aperol Spritzes this summer, then add a bottle of honey mead such as Gosnell’s to your bar, to be drunk on it’s own or as a mixer in a cocktail. Invest in some Gluten free and vegan drinks  such as Bellfield Brewery’s  Bohemian Pilsner and Vegan Wine Online’s huge range, as well as premium soft drinks and locally produced cordials to ensure you’re catering for all guests.

• Bohemia is the only restaurant in the Channel Islands to be listed in The Sunday Times Top 100 Restaurants and also recently received the highest score in the Channel Islands in the Good Food Guide 2016. For reservations call 01534 880 588 or visit www.bohemiajersey.com