Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, smoked piripiri mackerel with tomato couscous and hummus. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most favored of current trending meals in the world. It’s appreciated 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 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:
- Take 2 Mackerel fillets
- Take 4 eggs
- Prepare 50 ml malt vinegar
- Get 100 g plain couscous
- Take 1 celery stalk
- Take 1 carrot
- Prepare 1 onion
- Take 1 tsp garlic paste
- Prepare 1 tin chopped tomatoes
- Prepare 1 tin plum tomatoes
- Make ready 1 Tbsp sugar
- Prepare Salt
- Get Pepper
- Get Fresh thyme, origanum, basil, rosemary
- Prepare Extra virgin olive oil
- Prepare 1 tablespoon sugar
- Prepare Tabasco for serving
- Prepare Lemon or lime for serving
- Make ready 1 tin chickpeas
- Prepare 50 ml extra virgin olive oil
- Get 1 lemon
- Take 1 tsp tahini
- Get 1 tsp black garlic paste
- Make ready Salt and pepper
Mackerel can be pan fried, steamed or smoked. My preference is smoking the mackerel once it has been marinaded in piripiri for an hour. In a deep pan fry all vegetables till glazed and add splash of oil and tsp butter. Smoked PiriPiri mackerel with tomato couscous and hummus.
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 hot or cold. For salad alternative, mix pear, avocado, cucumber, coriander and cherry tomatoes with a side of tzatziki.
Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, smoked piripiri mackerel with tomato couscous and hummus. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
So that’s going to wrap it up with this exceptional food smoked piripiri mackerel with tomato couscous and hummus recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
