Cook Along with Chef Deniz: Slow Cooked Peas with Fennel Sausage, Garlic Scape Yoghurt and Dill

Slow Cooked Peas with Fennel Sausage, Garlic Scape Yoghurt and Dill

By Chef Deniz Tarakcioglu

June 3rd, 2021

Ingredients:

• 400mL English peas, shucked volume
• 200mL fennel sausage meat
• 1 white onion, diced
• 3 cloves of garlic, puréed
• 100mL white wine
• 100mL chicken stock
• 50mL fresh dill, chopped
• 300mL thick yoghurt
• 50mL garlic scapes, sliced very, very thin
• 1 lemon, juiced and zested

Instructions:

• In a medium sized sauce pot, sauté the onions in olive oil until soft and translucent. Add the peas and cook for a further 1 minute until everything is uniformly combined. Add the white wine and reduce by half. Add the chicken stock and turn the heat to low. Cover and slowly cook for 45 minutes or until the peas are soft and there is almost now liquid left. Season with salt and fold in the fresh dill. In a medium sized bowl, combine garlic scapes and yoghurt, add salt to taste. Season with lemon juice and zest. Spread the yoghurt on a plate and top with braised peas. Serve with crusty bread.