Hello everybody, I hope you’re having an incredible day today. Today, we’re going 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 unique. This will be really delicious.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Smoked PiriPiri mackerel with tomato couscous and hummus is something which I’ve loved my whole life.
To begin with this recipe, we must 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 cook it.
The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
- Get Mackerel fillets
- Get eggs
- Take malt vinegar
- Get plain couscous
- Take celery stalk
- Make ready carrot
- Get onion
- Make ready garlic paste
- Prepare chopped tomatoes
- Take plum tomatoes
- Get sugar
- Prepare Salt
- Make ready Pepper
- Get Fresh thyme, origanum, basil, rosemary
- Make ready Extra virgin olive oil
- Take sugar
- Make ready Tabasco for serving
- Prepare Lemon or lime for serving
- Get chickpeas
- Get extra virgin olive oil
- Get lemon
- Make ready tahini
- Prepare 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 is going to wrap this up with this special food smoked piripiri mackerel with tomato couscous and hummus recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
