Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, smoked piripiri mackerel with tomato couscous and hummus. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Smoked PiriPiri mackerel with tomato couscous and hummus is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. 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:
- Take 2 Mackerel fillets
- Get 4 eggs
- Take 50 ml malt vinegar
- Prepare 100 g plain couscous
- Make ready 1 celery stalk
- Prepare 1 carrot
- Make ready 1 onion
- Prepare 1 tsp garlic paste
- Get 1 tin chopped tomatoes
- Take 1 tin plum tomatoes
- Take 1 Tbsp sugar
- Get Salt
- Make ready Pepper
- Get Fresh thyme, origanum, basil, rosemary
- Prepare Extra virgin olive oil
- Prepare 1 tablespoon sugar
- Take Tabasco for serving
- Get Lemon or lime for serving
- Get 1 tin chickpeas
- Make ready 50 ml extra virgin olive oil
- Take 1 lemon
- Get 1 tsp tahini
- Make ready 1 tsp black garlic paste
- Get 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. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
