Hey everyone, it is Drew, welcome to my recipe page. 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 unique. This will be really delicious.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Smoked PiriPiri mackerel with tomato couscous and hummus is something that I’ve loved my whole life.
To begin with this recipe, we must 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 that.
The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
- Take 2 Mackerel fillets
- Take 4 eggs
- Get 50 ml malt vinegar
- Prepare 100 g plain couscous
- Prepare 1 celery stalk
- Get 1 carrot
- Make ready 1 onion
- Prepare 1 tsp garlic paste
- Prepare 1 tin chopped tomatoes
- Prepare 1 tin plum tomatoes
- Get 1 Tbsp sugar
- Make ready Salt
- Take Pepper
- Take Fresh thyme, origanum, basil, rosemary
- Prepare Extra virgin olive oil
- Take 1 tablespoon sugar
- Prepare Tabasco for serving
- Take Lemon or lime for serving
- Get 1 tin chickpeas
- Prepare 50 ml extra virgin olive oil
- Take 1 lemon
- Make ready 1 tsp tahini
- Make ready 1 tsp black garlic paste
- Make ready 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.
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