Hi, I’m Elise. Today, I will show you a way to make smoked piripiri mackerel with tomato couscous and hummus recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Smoked PiriPiri mackerel with tomato couscous and hummus Recipe
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Smoked PiriPiri mackerel with tomato couscous and hummus is something which I have loved my whole life.
To get started with this recipe, we must first 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 it.
The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
- Take 2 Mackerel fillets
- Take 4 eggs
- Get 50 ml malt vinegar
- Take 100 g plain couscous
- Get 1 celery stalk
- Take 1 carrot
- Take 1 onion
- Prepare 1 tsp garlic paste
- Make ready 1 tin chopped tomatoes
- Prepare 1 tin plum tomatoes
- Prepare 1 Tbsp sugar
- Take Salt
- Make ready Pepper
- Get Fresh thyme, origanum, basil, rosemary
- Prepare Extra virgin olive oil
- Get 1 tablespoon sugar
- Prepare Tabasco for serving
- Get Lemon or lime for serving
- Prepare 1 tin chickpeas
- Make ready 50 ml extra virgin olive oil
- Make ready 1 lemon
- Get 1 tsp tahini
- Get 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 sausage 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 distinctive dish smoked piripiri mackerel with tomato couscous and hummus recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
