Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, smoked piripiri mackerel with tomato couscous and hummus. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Smoked PiriPiri mackerel with tomato couscous and hummus is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have 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:
- Get Mackerel fillets
- Get eggs
- Make ready malt vinegar
- Prepare plain couscous
- Get celery stalk
- Get carrot
- Get onion
- Make ready garlic paste
- Get chopped tomatoes
- Take plum tomatoes
- Get sugar
- Get Salt
- Make ready Pepper
- Get Fresh thyme, origanum, basil, rosemary
- Take Extra virgin olive oil
- Make ready sugar
- Make ready Tabasco for serving
- Take Lemon or lime for serving
- Prepare chickpeas
- Take extra virgin olive oil
- Get lemon
- Prepare tahini
- Prepare black garlic paste
- Take 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 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’m confident you can make this at home. There is gonna be more interesting food at 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!
