Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, smoked piripiri mackerel with tomato couscous and hummus. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Smoked PiriPiri mackerel with tomato couscous and hummus is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook smoked piripiri mackerel with tomato couscous and hummus using 24 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
- Prepare 2 Mackerel fillets
- Take 4 eggs
- Make ready 50 ml malt vinegar
- Take 100 g plain couscous
- Prepare 1 celery stalk
- Prepare 1 carrot
- Make ready 1 onion
- Prepare 1 tsp garlic paste
- Get 1 tin chopped tomatoes
- Get 1 tin plum tomatoes
- Make ready 1 Tbsp sugar
- Get Salt
- Prepare Pepper
- Take Fresh thyme, origanum, basil, rosemary
- Prepare Extra virgin olive oil
- Take 1 tablespoon sugar
- Take Tabasco for serving
- Prepare Lemon or lime for serving
- Prepare 1 tin chickpeas
- Prepare 50 ml extra virgin olive oil
- Prepare 1 lemon
- Take 1 tsp tahini
- Make ready 1 tsp black garlic paste
- Make ready Salt and pepper
Instructions to make Smoked PiriPiri mackerel with tomato couscous and hummus:
- Mackerel can be pan fried, steamed or smoked. My preference is smoking the mackerel once it has been marinaded in piripiri for an hour. Mackerel will be served cold.
- In a deep pan fry all vegetables till glazed and add splash of oil and tsp butter. Add sprig rosemary and season. Add the two tin tomatoes and 50ml water. Reduce heat to half and put lid on to steam for 15 minutes. Add garlic, sugar and couscous and stir. Steam for 5 minutes and take off heat. Leave lid on for 5 minutes.
- Make hummus in blender. Drain chickpeas but keep liquid. Add all the ingredients. Use quarter of chickpea water and process until fine. Gradually add the remaining liquid bit by bit until a very smooth consistency is a achieved. Flavour will be advanced by fresh parsley and basil.
- Poached eggs. Deep pan three quarters full water and add vinegar. Bring to the boil until small bubbles emerge. Create vortex with spoon. And break cold eggs into swirling water. Recipe requires soft eggs so cook to your liking. For best results test. Egg yolk will act as sauce when paired with seasoning.
- Could be served hot or cold. For salad alternative, mix pear, avocado, cucumber, coriander and cherry tomatoes with a side of tzatziki.
So that’s going to wrap this up with this exceptional food smoked piripiri mackerel with tomato couscous and hummus recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
