Ginger & Soy Marinade

Try this easy marinade on your roast meats and avoid the gravy altogether! 

Making gravy from pan juices requires some attention that often is impossible for me at dinnertimes resulting in a fatty, lumpy mess.  I had resorted to a well known brand of gravy powder but was horrified when I read the list of ingredients.  They were wheat, additives, MSG, salt and colours - and that was it!  (Hint - if you see 'hydrolysed vegetable protein' or 'flavour enhancers' on the label then know that these are euphemisms for MSG).

This marinade is equally good for chicken or lamb.  Squeezing lemon juice over the vegetables is also a tasty substitute for gravy. 


60ml (1/4 cup) vegetable oil
60ml (1/4 cup) salt-reduced soy sauce
1 tbsp brown sugar
3cm piece ginger, finely grated
3 garlic cloves, finely chopped
1 tsp sesame oil

Mix ingredients in a ceramic or glass bowlAdd the chicken or lamb and turn to coatCover and put in fridge for at least 2 hoursOnce meat is in oven, use remaining marinade to occasionally baste