Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Local Spring veggies are the STAR of the SHOW! Join us tonight as Chef Deniz takes you through a couple of his favourite preparations using English Peas and Garlic Scapes. Join us live in the Well Seasoned Kitchen and 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.
My mouth was watering when I first saw this recipe for fennel sausage and peas etc, but nowhere in the instructions for the recipe, do you have listed when to add the fennel sausage not the garlic purée, nor the time to allow it to simmer or cook.
Kindly edit the recipe and re-post for us avid cooks!
Thanks for all That you do!
Alison Stockbrocks
September 15, 2021
My mouth was watering when I first saw this recipe for fennel sausage and peas etc, but nowhere in the instructions for the recipe, do you have listed when to add the fennel sausage not the garlic purée, nor the time to allow it to simmer or cook.
Kindly edit the recipe and re-post for us avid cooks!
Thanks for all That you do!