Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, smoked piripiri mackerel with tomato couscous and hummus. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Smoked PiriPiri mackerel with tomato couscous and hummus is something that I have loved my whole life.
To begin with this particular recipe, we have to first 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 that.
The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
- Prepare 2 Mackerel fillets
- Make ready 4 eggs
- Prepare 50 ml malt vinegar
- Get 100 g plain couscous
- Prepare 1 celery stalk
- Take 1 carrot
- Take 1 onion
- Get 1 tsp garlic paste
- Prepare 1 tin chopped tomatoes
- Get 1 tin plum tomatoes
- Get 1 Tbsp sugar
- Make ready Salt
- Take Pepper
- Get Fresh thyme, origanum, basil, rosemary
- Make ready Extra virgin olive oil
- Make ready 1 tablespoon sugar
- Take Tabasco for serving
- Get Lemon or lime for serving
- Take 1 tin chickpeas
- Get 50 ml extra virgin olive oil
- Make ready 1 lemon
- Take 1 tsp tahini
- Prepare 1 tsp black garlic paste
- Get 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 it up for this exceptional food smoked piripiri mackerel with tomato couscous and hummus recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
