Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make 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 little bit tasty. This will be really delicious.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Smoked PiriPiri mackerel with tomato couscous and hummus is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to 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:
- Make ready 2 Mackerel fillets
- Prepare 4 eggs
- Make ready 50 ml malt vinegar
- Prepare 100 g plain couscous
- Make ready 1 celery stalk
- Make ready 1 carrot
- Prepare 1 onion
- Make ready 1 tsp garlic paste
- Get 1 tin chopped tomatoes
- Take 1 tin plum tomatoes
- Make ready 1 Tbsp sugar
- Prepare Salt
- Make ready Pepper
- Take Fresh thyme, origanum, basil, rosemary
- Take Extra virgin olive oil
- Get 1 tablespoon sugar
- Make ready Tabasco for serving
- Make ready Lemon or lime for serving
- Get 1 tin chickpeas
- Get 50 ml extra virgin olive oil
- Take 1 lemon
- Get 1 tsp tahini
- Make ready 1 tsp black garlic paste
- Take Salt and pepper
Steps 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 is going to wrap this up for this special food smoked piripiri mackerel with tomato couscous and hummus recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to smoked piripiri mackerel with tomato couscous and hummus cooking. Go on get cooking!
