BBQ… Flat Tummy Style

The sun is shining and the Bank Holiday beckons. So, rather than burgers and hot dogs (oh dear, making me hungry) go gourmet with your BBQ. All these marinades are easy and very tasty. What are your favourites? Just click on the 'Suggest a Recipe' box to the left and do let me know. 

Of course, cooking times are a bit academic when it comes to BBQs, make sure any meat is cooked through. Now will someone help me find a man to make fire…

Classic Mediterranean

The simplest marinade that works for pretty much everything is olive oil, lemon juice and freshly ground black pepper, with some lemon thyme if you have some. This is particularly good for veg or fish in foil parcels or for chicken straight onto the grill. I realise olive oil isn’t exactly low cal, but it beats a burger bun on the flat tummy scale!

Quick beer marinade for steak

This recipe is in Cook Yourself Thin Quick and Easy, which I published at Penguin and happy to shamelessly plug because both the Cook Yourself Thin books are full of delicious, healthy recipes (not a mung bean in sight).

2 tablespoons beer
1 tablespoon Dijon mustard
1 teaspoon fresh marjoram
1 teaspoon crumbled dry bay leaf
Freshly ground black pepper, to taste

Mix all together into a paste with a pestle and mortar, and smear all over steak before barbecuing or grilling (if the heaven’s open).

Asian BBQ Pork Tenderloin

Tenderloin is the leanest cut of pork so the perfect flat tummy alternative to ribs.

Pork tenderloin 
6 tablespoon soy sauce 
3 tablespoon mirin 
2 tablespoon honey, maple or agave syrup
1 tablespoon fresh grated ginger 
1 tablespoon dark sesame oil 
3 garlic cloves, crushed 
Juice of 1 orange 
Zest of 1 orange

1. Put all ingredients into a sealable bag, massage marinade into meat, and refrigerate for at least one hour.
2. Remove pork from bag and pour marinade into saucepan.
3. Bring marinade to a boil, reduce heat and simmer for 2 minutes.
4. Place pork on BBQ
5. Grill for 3-4 minutes on all 4 sides (12-16 minutes total), basting with marinade on each turn.
6. Let meat rest 3-4 minutes before slicing.