Smoked PiriPiri mackerel with tomato couscous and hummus
Smoked PiriPiri mackerel with tomato couscous and hummus

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, smoked piripiri mackerel with tomato couscous and hummus. One of my favorites. This time, 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 popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Smoked PiriPiri mackerel with tomato couscous and hummus is something which I have loved my entire life. They are nice and they look fantastic.

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 can achieve it.

The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
  1. Take Mackerel fillets
  2. Make ready eggs
  3. Get malt vinegar
  4. Prepare plain couscous
  5. Get celery stalk
  6. Take carrot
  7. Make ready onion
  8. Prepare garlic paste
  9. Get chopped tomatoes
  10. Prepare plum tomatoes
  11. Prepare sugar
  12. Make ready Salt
  13. Take Pepper
  14. Get Fresh thyme, origanum, basil, rosemary
  15. Get Extra virgin olive oil
  16. Take sugar
  17. Make ready Tabasco for serving
  18. Get Lemon or lime for serving
  19. Get chickpeas
  20. Take extra virgin olive oil
  21. Prepare lemon
  22. Take tahini
  23. Make ready black garlic paste
  24. Make ready Salt and pepper
Steps to make Smoked PiriPiri mackerel with tomato couscous and hummus:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 for this special food smoked piripiri mackerel with tomato couscous and hummus recipe. Thank you very much for your time. I’m sure that you will make this at home. There is 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!