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

Hello everybody, hope you’re having an amazing 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. This time, I am going to make it a little bit tasty. This will be really delicious.

Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Smoked PiriPiri mackerel with tomato couscous and hummus is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this 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 cook it.

The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
  1. Get Mackerel fillets
  2. Make ready eggs
  3. Take malt vinegar
  4. Prepare plain couscous
  5. Prepare celery stalk
  6. Take carrot
  7. Make ready onion
  8. Take garlic paste
  9. Make ready chopped tomatoes
  10. Get plum tomatoes
  11. Get sugar
  12. Take Salt
  13. Make ready Pepper
  14. Prepare Fresh thyme, origanum, basil, rosemary
  15. Get Extra virgin olive oil
  16. Prepare sugar
  17. Take Tabasco for serving
  18. Take Lemon or lime for serving
  19. Get chickpeas
  20. Make ready extra virgin olive oil
  21. Get lemon
  22. Make ready tahini
  23. Prepare black garlic paste
  24. Take Salt and pepper
Instructions 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 it up with this exceptional food smoked piripiri mackerel with tomato couscous and hummus recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!