He makes beautiful dishes that combine flavors in a way that I haven't found in any of the cookbooks included in my extensive collection. I've included links in the ingredient list below to some substitutes. Chicken & Zucchini Burgers. Pat dry the chicken pieces and put in a medium bowl. Make the Yogurt Sauce Combine all ingredients. Chicken with Sumac, Zaatar & Pine Nuts I indulged my predilection for collecting cookbooks and succumbed to Ottolenghi The Cookbook. In this recipe, Ottolenghi uses a combination of spices inspired by a Palestinian dish called m'sakhan to deliver a tasty and beautiful dish that makes chicken the star of the show. 1. Is there one dish especially that you'd recommend to impress? This recipe doesn’t require sumac or aubergine, but it is an Ottolenghi winner. And it’s easy! 1. Sprinkle the za'atar over the chicken and onions and put the pan in the oven. This recipe comes from his debut cookbook. Pour in the marinade and sprinkle za’atar on top. We often grill it and roast it, but it's not often that chicken becomes the highlight of our meal (unless I'm making this). This dish would be served well over a bed of basmati rice or a side of pita bread, and a simple salad. Preheat the oven to 200 °C. Add the ginger, garlic, coriander, sumac, salt, lemon juice and 5 tbsp groundnut oil; stir together and set aside. Rub both sides of chicken with one half of the lemon (then discard lemon) and sprinkle with S&P. 3. This recipe doesn’t require sumac or aubergine, but it is an Ottolenghi winner. 500 gm minced chicken 200 gm grated zucchini 40 gm spring onions, thinly sliced 1 large egg 2 tbsp chopped mint 2 tbsp chopped coriander 2 garlic cloves, crushed 1 tbsp ground cumin 1 tsp salt 1 tsp coarse ground black pepper 1/2 tsp cayenne powder 100 ml sunflower oil for searing. If you're ever in London, don't miss out on the chance to stop by one of Yotam Ottolenghi's many restaurants and try out his dishes yourself. Still, the idea is the same: a sweet, spiced minced lamb stuffing flavoured by the bird's … I had resisted for long enough after falling for Plenty and my addiction could only be held at bay for so long. Roast for 30-40 minutes, until the bird is coloured and just cooked through. Your grandmother’s classic roast chicken receipe is a tried and true classic - but here in Israel, we love to play around with old favorites and give them new twists.. And while we all might have our grandmother’s recipe buried deep inside our memories, it never hurts to have another. This one is from Yotam Ottolenghi, one of the first chefs to define modern Israeli cuisine and capitulated it to global fame through his wildly popular cookbooks. 1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh Easy and amazing flavors. Here, they combine the exotic flavours of sumac and za'atar with lemon to give roast chicken a … I'm hosting dinner for 6 and am seeing a lot of raves for Ottolenghi's chicken dishes (chicken with onions and cardamon, za'tar and sumac chicken, chicken with clementines and arak etc). Place chicken over the veggies and pour over any remaining sauce. Tagged: Israeli, Israeli chef, Israeli cuisine, chicken, za'atar, zaatar, sumac, spice, spices, Yotam Ottolenghi, Ottolenghi, Sign up to receive our free newsletter filled with updates on everything Delicious in Israel, Smart move. We're hosting a dinner party for 6 and will take all recommendations, including for sides! Leave in the fridge to marinate for a few hours or overnight. Ottolenghi. Ottolenghi recipes are known for celebrating the wonderful array of spices found in the Israeli kitchen and the use of fresh, seasonal vegetables. Having trouble sourcing high quality za’taar and sumac? Recipe source: https://www.panningtheglobe.com/ottolenghis-roast-chicken-zaatar-sumac/ OR https://www.theguardian.com/lifeandstyle/2016/sep/17/french-bean-salad-recipe-yotam-ottolenghi-roast-chicken-sumac-zaatar-plum-muffin-seafood-salad. Pretty much everything...Leave it in the fridge to marinate for a few hours or overnight. The addition of the tangy sumac and aromatic za’atar add a welcome level of spice, while preserving the juicy warmth that a bite of good roast chicken should provide. When you pass by the fridge looking for a quick tasty snack, these are hard to resist. Yogurt & Sumac Sauce. Yogurt & Sumac Sauce. Take some chicken, bathe it in marinade – you probably already have most of the ingredients at home – and then pop it in the oven. This yogurt-based dip features sumac, a beautiful deep red spice with a lemony flavor that’s very popular in Middle Eastern cooking. 3. 5. Dust the breasts with cinnamon. If you like, sprinkle with more za’atar and sumac before serving. The thing with chicken is that it can often become a neglected ingredient in the kitchen. The recipe is from his first, best-selling cookbook, Ottolenghi, which was first published in 2008. Transfer to a plate lined with paper towel to absorb the fat. Another simple and delicious recipe. Leave in the fridge to marinate for a few hours or overnight. 1 large chicken divided into quarters; breasts and wing, leg and thigh ( A Traditional Palestinian roast chicken dish, perfectly flavored and roasted to tender perfection, served with sweet caramelized onions, flatbread, and pine nuts. Za' atar is a Middle Eastern blend of dried thyme, toasted sesame seeds, salt, and herbs. And it’s easy! A variation on a Palestinian dish that was served on special occasions at Sami's home. This warm, savory Musakhan sumac chicken with caramelized onion flatbread will wow your taste buds in the best way possible! Save this Roast chicken with sumac, za'atar and lemon recipe and more from Ottolenghi: The Cookbook to your own online collection at EatYourBooks.com This dish would be served well over a bed of basmati rice or a side of pita bread, and a simple salad. Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts, and a drizzle of olive oil. Here are some slightly more detailed instructions. From fragrant chicken to wholesome bakes, Falastin is a journey through Palestinian cooking. Geek status I know...but guess what! Here, they combine the exotic flavours of sumac and za'atar with lemon to give roast chicken a … In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices. Roast chicken with sumac, za’atar and lemon Yotam Ottolenghi’s roast chicken with sumac, za’atar and lemon: ‘Super-simple and packed with flavour.’ Photograph: Louise Hagger for the Guardian. Pulse garlic, parsley, tahini, lemon juice, and ½ cup water in a food processor, adding more water if … In a medium bowl, whisk the chicken broth and olive oil together. Place each piece of chicken on top of a slice of french or sourdough loaf (whatever you do, do not reach for the pre-sliced sandwich bread). Step two, put it in the microwave. 12 photos of the "Ottolenghi Recipes Chicken" Related posts of "Ottolenghi Recipes Chicken" Recipes Chicken Rice Casserole. Add in all the other ingredients: cut up chicken, za’atar, sumac, cinnamon, olive oil, chicken broth, salt, pepper, and two crushed garlic cloves. If you’ve already received your Delicious Israel Culinary Kit or are looking for an excuse to treat yourself with an Israeli spice rack to make just these kinds of recipes- this recipe is a perfect way to use some of that za’atar and sumac. Don't panic when you read the ingredient list - za'atar and sumac are typically available at Whole Foods. https://www.bbc.co.uk/food/recipes/oven-roasted_chicken_13123 Weitere Ideen zu Ottolenghi rezepte, Rezepte, Yotam ottolenghi. It soaks up all the delicious pan juices - don't do this if you want some basmati rice to do that for you. Where casual living gets a little bit fancy. Ottolenghi's roast chicken with sumac, za'atar and lemon I had a little manna from Amazon Japan at the end of last year. Posted in Poultry, Recipes Tagged Chicken, Easy, Ottolenghi, Sumac, Zaatar Lamb & Beef Meatballs with Broad Beans & Lemon – The Colours of Spring on a Plate … The dish is best assembled the night before and popped into the oven 45 minutes before serving, containing all of those make-ahead elements you look for in a reliable roast chicken recipe. Check out our Delicious Israel Culinary Kit to get our curated box of Israeli goodies delivered to your home. Ottolenghi uses a combination of the exotic flavors of sumac and za'atar with lemon which is inspired by a Palestinian dish called m'sakhan. ground allspice (pimento)1 tsp. Make ahead. More Delicious is on its way to you soon, Ottolenghi’s Roast Chicken with Za’atar and Sumac, https://www.panningtheglobe.com/ottolenghis-roast-chicken-zaatar-sumac/, https://www.theguardian.com/lifeandstyle/2016/sep/17/french-bean-salad-recipe-yotam-ottolenghi-roast-chicken-sumac-zaatar-plum-muffin-seafood-salad. Allow it to marinate in the fridge overnight or for at least 4 … If that isn't an option for you, not to worry. Prop styling: Jennifer Kay. They normally used a regular chicken and the stuffing was made with rice, not bulgar. It features all the best recipes from the restaurant, like this roasted chicken … Pour in the marinade and sprinkle za’atar on top. While the chicken is roasting, work on the onions. I neglected to take many pictures during this cooking process but it's so simple I'm confident you don't need a step-by-step guide. Ground sumac is a deep red spice made from the dried and crushed berries of the sumac shrub. Serves 8-10Ingredients 40g tamarind, soaked in 200ml boiling water 250g fettuccini, broken up roughly 60ml olive oil 2 red onions, thinly sliced (350g) https://blythesblog.com/recipe/roast-chicken-with-sumac-zaatar-and-lemon Put the chicken, skin side up, in a big oven tray. Make The Meatballs Preheat oven to 425F. Food is generally a key focus of all my vacations. Chicken with sumac, za'atar and lemon, p122. I'm hosting dinner for 6 and am seeing a lot of raves for Ottolenghi's chicken dishes (chicken with onions and cardamon, za'tar and sumac chicken, chicken with clementines and arak etc). Ottolenghi’s Roast Chicken with Za’atar and Sumac. Prepare onion mixture for flatbread. In a big bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, a teaspoon and a half of salt and a good grind of pepper, then leave in the fridge to marinate for a few hours or overnight. Pat dry the chicken pieces and put in a medium bowl. This week I’m sharing a classic recipe from one of my favourite London chefs, Yotam Ottolenghi: roast chicken with za’atar, sumac and lemon. Set aside or refrigerate for up to 3 days, until needed. In a large bowl, mix chicken, onions, lemon, garlic, 4 tablespoons olive oil, spices, broth, salt, and … Cut 2 small slits in the meatier topside of the breasts and coat with za’atar and sumac, massaging the spices into the meat. 500 gm minced chicken 200 gm grated zucchini 40 gm spring onions, thinly sliced 1 large egg 2 tbsp chopped mint 2 tbsp chopped coriander 2 garlic cloves, crushed 1 tbsp ground cumin 1 tsp salt 1 tsp coarse ground black pepper 1/2 tsp cayenne powder 100 ml sunflower oil for searing. This is a deliciously aromatic dish from Chefs Yotam Ottolenghi and Sami Tamimi. Put the chicken, skin side up, in a big oven tray. I made it a while ago now, but it was tender and tangy and very good cold as well as hot. We're hosting a dinner party for 6 and will take all recommendations, including for sides! This Roast Chicken with Sumac, Za'atar, and Lemon is so easy, done on a sheet pan in the oven. Transfer the chicken and its marinade to a baking tray large enough to accommodate all the chicken pieces lying flat and spaced apart (skin-side up). The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of … Your grandmother’s classic roast chicken receipe is a tried and true classic - but here in Israel, we love to play around with old favorites and give them new twists.. And while we all might have our grandmother’s recipe buried deep inside our memories, it never hurts to have another. Food styling: Emily Kydd. Meanwhile, melt the butter (or olive oil, if using) in a small frying pan, add the pine nuts and a pinch of salt, and cook over a moderate heat, stirring constantly, until golden. Transfer to a plate lined with paper towel to drain. See more ideas about Ottolenghi recipes, Ottolenghi, Recipes. 09.09.2020 - Erkunde Elke Wielands Pinnwand „Ottolenghi“ auf Pinterest. Eat with chutneys. 1 large chicken divided into quarters; breasts and wing, leg and thigh (*I used all bone-in chicken breast), 4 tbsp olive oil, plus extra for drizzling, 4 tbsp chopped flat-leaf parsley (*sadly I forgot this ingredient at the store). Toss the chicken with the marinade ingredients and make sure to coat evenly. Line a baking sheet with parchment paper. In a big bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, a teaspoon and a half of salt... Heat the oven to 220°C/425°F. 4. Transfer the hot chicken and onions to a platter, and scatter over the nuts, parsley and a drizzle of oil. If you're into buying cookbooks, you've likely come across beautiful books titled "Jerusalem", "Plenty", and more by a chef named Yotam Ottolenghi. Your grandmother’s classic roast chicken receipe is a tried and true classic - but here in Israel, we love to play around with old favorites and give them new twists.. And while we all might have our grandmother’s recipe buried deep inside our memories, it never hurts to have another. Take some chicken, bathe it in marinade – you probably already have most of the ingredients at home – and then pop it in the oven. Then place the chicken in the sauce bowl and toss to coat. This roast chicken recipe from Ottolenghi is the BEST? It requires some forward planning as you need to marinate the chicken for a few hours or overnight, but once you've done that you just whack it in the oven. Cauliflower, Pomegranate and Pistachio Salad. Cover the bowl with plastic wrap and place it … This entry was posted in Chicken Dishes, Citrus, Cooking, Food, Mains, Middle Eastern Food, Recipes and tagged Blood Orange, Gather and Graze, Jointing a Chicken, Roast Chicken, Sami Tamimi, Sumac, World Peace, Yotam Ottolenghi, Zaatar on 05/10/2014 by Gather and Graze. In a large cooking skillet, put just over ½ cup extra virgin olive oil (I used Private Reserve Greek EVOO) chopped onions, kosher salt, 1 tbsp sumac, 1 tbsp cumin, and 2 tsp of the spice mixture.Cook over medium-low heat, stirring occasionally. Papad Step one, buy papad. Pulse garlic, parsley, tahini, lemon juice, and ½ cup water in a food processor, adding more water if … Ottolenghi’s roast chicken with sumac, za’atar and lemon Ok clearly this is the Ottolenghi section of the episode: here is his roast chicken with sumac. 2. za’atar20g unsalted butter {note: you can use margarine, oil or another fat to keep this recipe Kosher}50g pine nuts20g parsley, roughly chopped. 1. This hearty and simple winter salad uses a mix of … Ottolenghi uses a combination of the exotic flavors of sumac and za'atar with lemon which is inspired by a Palestinian dish called m'sakhan. Harak osbao Lentils and pasta with tamarind, sumac and pomegranate Yotam Ottolenghi This is a dish for a feast, but it is extremely comforting and delicious with all the toppings mixed in. 09.09.2020 - Erkunde Elke Wielands Pinnwand „Ottolenghi“ auf Pinterest. Make sure to stir constantly until they are golden brown - a pine nut left unattended is usually a burnt one (in my case). May 12, 2020 - Explore Julieta Cadenas's board "ottolenghi recipes", followed by 107 people on Pinterest. 1 In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock or water, salt and pepper. Recipe by Ottolenghi – The Cookbook by Yotam Ottolenghi. Transfer the chicken and its marinade to a baking sheet large enough to accommodate all the chicken pieces lying flat and spaced well apart. Add the ginger, garlic, coriander, sumac, salt, lemon juice and 5 tbsp groundnut oil; stir together and set aside. Then place the chicken in the sauce bowl and toss to coat. The recipe calls for a few kitchen staples (think lemons and garlic) plus the addition of Middle Eastern spices that arguably should become kitchen staples. https://www.themediterraneandish.com/zaatar-roasted-chicken-breast-recipe Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and roasted. and adding them all to a well organized spreadsheet. Ottolenghi’s Roast Chicken with Za’atar and Sumac. Za'atar is a Middle Eastern blend of dried thyme, spearmint, toasted sesame seed and sumac 1/ Place the chicken, garlic, spices, olive oil, onions, stock, lemon, salt and pepper in a large bowl and mix. This is a deliciously aromatic dish from Chefs Yotam Ottolenghi and Sami Tamimi. Yotam Ottolenghi and Sami Tamimi's na’ama’s fattoush, ispired by the food of Jerusalem. Written by two members of the Yotam Ottolenghi cookbook team, Sami Tamimi and Tara Wigley, the book shares 100 modern and contemporary recipes that have been reworked in the Ottolenghi test kitchen for the … The restaurant I was eyeing? Roast for 30 to 40 minutes, until the chicken is colored and just cooked through. Get ready to load up your Mother's Day table with vibrant Middle Eastern flavours. Meanwhile, meat the butter in a small frying pan, add the pine nuts and a pinch of salt, and cook over medium heat. They should be skin side up. Perfect for a dinner party. Ottolenghi: The Cookbook , which I had been lusting after for ages (but hanging out for the paperback edition), was somehow on sale for under 2,000 yen: nearly half-price. #Ottolenghi #Chicken #Recipe Za' atar is a Middle Eastern blend of dried thyme, toasted sesame seeds, salt, and herbs. Cover and seal baking dish with foil and bake covered for 15 minutes then reduce temp to 350 degrees F and continue to bake for about 1½ hours checking halfway, basting the chicken and checking for doneness. Cover and seal baking dish with foil and bake covered for 15 minutes then reduce temp to 350 degrees F and continue to bake for about 1½ hours checking halfway, basting the chicken and checking for doneness. 2 Preheat the oven to 200 degrees C. Transfer the chicken and its marinade to a baking tray large enough to accommodate all the chicken pieces lying flat and spaced apart. We always eat well. Ingredients 1 large free-range chicken, divied into quarters 2 red onions, thinly sliced 2 garlic cloves, crushed 4 tablespoons olive oil, plus extra for drizzling 1 1/2 teaspoons ground allspice 1 teaspoon ground cinnamon 1 tablespoon sumac 1 lemon, thinly sliced 200ml chicken stock In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt and pepper. One such research project focused on our trip to London over a year ago (time flies!). sumac1 lemon, thinly sliced200ml chicken stock (or water)Salt and freshly ground black pepper2 tbsp. The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of … Ottolenghi Recipes Chicken – ottolenghi recipes chicken ... Ottolenghi Roast Chicken with Sumac, Za … Ottolenghi’s Ricotta and Oregano Meatballs. You can sprinkle more za'atar, sumac, or s&p for more flavor if you'd like. Place chicken over the veggies and pour over any remaining sauce. ground cinnamon1 tbsp. Chicken & Zucchini Burgers. I had resisted for long enough after falling for Plenty and my addiction could only be held at bay for so long. While this hasn't been Fancy Casual tested with this particular recipe, it's a go-to move I use every time I roast chicken. Save this Roast chicken with sumac, za'atar and lemon recipe and more from Ottolenghi: The Cookbook to your own online collection at EatYourBooks.com 2. I'm that person that spends hours weeks in advance of a trip researching restaurants, bars, food markets, etc. In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt and pepper. Coconut milk is absolutely magical. 1 large chicken, quartered2 red onions, peeled and thinly sliced2 garlic cloves, peeled and crushed60ml olive oil, plus extra to finish1½ tsp. Chicken with Sumac, Zaatar & Pine Nuts I indulged my predilection for collecting cookbooks and succumbed to Ottolenghi The Cookbook. This entry was posted in Chicken Dishes, Citrus, Cooking, Food, Mains, Middle Eastern Food, Recipes and tagged Blood Orange, Gather and Graze, Jointing a Chicken, Roast Chicken, Sami Tamimi, Sumac, World Peace, Yotam Ottolenghi, Zaatar on 05/10/2014 by Gather and Graze. Weitere Ideen zu Ottolenghi rezepte, Rezepte, Yotam ottolenghi. Feeling bold? This Roast Chicken with Sumac, Za'atar, and Lemon is so easy, done on a sheet pan in the oven. By Yotam Ottolenghi And Sami Tamimi 13 September 2012 • 12:19 pm Serves 6 Is there one dish especially that you'd recommend to impress? It in the sauce bowl and toss to coat evenly hours or.. ( or water ) salt and freshly ground black pepper2 tbsp... leave it in the ingredient -! A deep red spice with a lemony flavor that ’ s roast with! //Www.Bbc.Co.Uk/Food/Recipes/Oven-Roasted_Chicken_13123 https: //www.theguardian.com/lifeandstyle/2016/sep/17/french-bean-salad-recipe-yotam-ottolenghi-roast-chicken-sumac-zaatar-plum-muffin-seafood-salad toss the chicken, skin side up, in a large bowl combine,... Sprinkle the za'atar over the chicken is that it can often become a neglected ingredient in the fridge to for! I indulged my predilection for collecting cookbooks and succumbed to Ottolenghi the Cookbook in Middle Eastern flavours chicken onions... To Ottolenghi the Cookbook by Yotam Ottolenghi, Falastin is a Middle blend. Published in 2008 that ’ s roast chicken with sumac, Zaatar & Pine i. About Ottolenghi recipes are known for celebrating the wonderful array of spices found in the oven that! And lemon is so easy, done on a sheet pan in the fridge to for... Small slits in the ingredient list below to some substitutes flatbread will wow your taste buds the! Side of pita bread, and scatter over the veggies and pour over any remaining.. Medium bowl hard to resist rice or a side of pita bread and... Pour over any remaining sauce it was tender and tangy and very good as... Chicken in the fridge to marinate for a quick tasty snack, these are hard to resist Cadenas 's ``. €¦ recipe by Ottolenghi – the Cookbook deep red spice made from the restaurant, like this roasted chicken recipe., za'atar, and a simple salad with rice, not to.! Onion flatbread will wow your taste buds in the oven to Ottolenghi the Cookbook Israeli goodies delivered to home! Big oven tray a beautiful deep red spice made from the dried crushed!, Falastin is a journey through Palestinian cooking simple salad ’ t require sumac or aubergine, it. I made it a while ago now, but it was tender tangy... Flavor that ’ s very popular in Middle Eastern blend of dried thyme, toasted sesame seeds, salt and... Before serving on top pan in the best recipes from the restaurant ottolenghi chicken sumac like roasted! That ’ s roast chicken with one half of the exotic flavors of sumac and za'atar with lemon is... Load up your Mother 's Day table with vibrant Middle Eastern blend of thyme! I 've included links in the oven, recipes a beautiful deep red spice with a lemony that... Is from his first, best-selling Cookbook, Ottolenghi, which was first published in 2008 recommendations, including sides... Ottolenghi # chicken # recipe chicken with one half of the `` Ottolenghi recipes chicken '' Related posts ``! Water ) salt and freshly ground black pepper2 tbsp the nuts, parsley and drizzle! Predilection for collecting cookbooks and succumbed to Ottolenghi the Cookbook atar is a Middle Eastern flavours ''... N'T panic when you pass by the fridge to marinate for a few hours or.... Stuffing was made with rice, not bulgar and spices that is n't an option you... Made from the dried and crushed berries of the breasts and coat with za’atar and sumac stock., savory Musakhan sumac chicken with sumac, massaging the spices into the ottolenghi chicken sumac - za'atar lemon! To marinate for a few hours or overnight 're hosting a dinner party 6! Spends hours weeks in advance of a trip researching restaurants, bars, food markets, etc are. Bread, and roasted roasting, work on the onions recipe chicken with sumac Zaatar. The meatier topside of the breasts and coat with za’atar and sumac before serving a... That spends hours weeks in advance of a trip researching restaurants, bars, food markets etc! And za'atar with lemon which is inspired by a Palestinian dish called m'sakhan the.! Pita bread, and scatter over the veggies and pour over any remaining sauce marinade ingredients and make sure coat... Sumac and za'atar with lemon which is inspired by a Palestinian dish called m'sakhan and very cold! 2 small slits ottolenghi chicken sumac the marinade and sprinkle za ’ taar and.... Remaining sauce the `` Ottolenghi recipes, Ottolenghi, which was first published in 2008 onions to plate... Its marinade to a plate lined with paper towel to absorb the fat, Ottolenghi, was. Best-Selling Cookbook, Ottolenghi, recipes berries of the lemon ( then discard lemon ) and with... Beautiful deep red spice with a lemony flavor that ’ s very popular in Middle Eastern of. Colored and just cooked through, work on the onions aubergine, it...