Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, smoked piripiri mackerel with tomato couscous and hummus. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Smoked PiriPiri mackerel with tomato couscous and hummus is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook smoked piripiri mackerel with tomato couscous and hummus using 24 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
- Get 2 Mackerel fillets
- Prepare 4 eggs
- Prepare 50 ml malt vinegar
- Make ready 100 g plain couscous
- Make ready 1 celery stalk
- Get 1 carrot
- Get 1 onion
- Get 1 tsp garlic paste
- Take 1 tin chopped tomatoes
- Get 1 tin plum tomatoes
- Get 1 Tbsp sugar
- Make ready Salt
- Get Pepper
- Get Fresh thyme, origanum, basil, rosemary
- Prepare Extra virgin olive oil
- Prepare 1 tablespoon sugar
- Prepare Tabasco for serving
- Make ready Lemon or lime for serving
- Prepare 1 tin chickpeas
- Get 50 ml extra virgin olive oil
- Make ready 1 lemon
- Take 1 tsp tahini
- Get 1 tsp black garlic paste
- Prepare 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 it up for this special food smoked piripiri mackerel with tomato couscous and hummus recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in 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. Go on get cooking!
