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

Hey everyone, 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. It is 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 favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Smoked PiriPiri mackerel with tomato couscous and hummus is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. 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:
  1. Take Mackerel fillets
  2. Take eggs
  3. Get malt vinegar
  4. Make ready plain couscous
  5. Make ready celery stalk
  6. Take carrot
  7. Take onion
  8. Take garlic paste
  9. Prepare chopped tomatoes
  10. Take plum tomatoes
  11. Get sugar
  12. Take Salt
  13. Get Pepper
  14. Make ready Fresh thyme, origanum, basil, rosemary
  15. Make ready Extra virgin olive oil
  16. Make ready sugar
  17. Take Tabasco for serving
  18. Prepare Lemon or lime for serving
  19. Make ready chickpeas
  20. Get extra virgin olive oil
  21. Prepare lemon
  22. Take tahini
  23. Make ready black garlic paste
  24. Get 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 exceptional food smoked piripiri mackerel with tomato couscous and hummus recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!