Delicious Recipe

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, smoked piripiri mackerel with tomato couscous and hummus. One of my favorites. 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 is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Smoked PiriPiri mackerel with tomato couscous and hummus is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Make ready 2 Mackerel fillets
2. Take 4 eggs
3. Make ready 50 ml malt vinegar
4. Get 100 g plain couscous
5. Prepare 1 celery stalk
6. Prepare 1 carrot
7. Take 1 onion
8. Make ready 1 tsp garlic paste
9. Make ready 1 tin chopped tomatoes
10. Make ready 1 tin plum tomatoes
11. Take 1 Tbsp sugar
12. Take Salt
13. Take Pepper
14. Make ready Fresh thyme, origanum, basil, rosemary
15. Get Extra virgin olive oil
16. Make ready 1 tablespoon sugar
17. Make ready Tabasco for serving
18. Prepare Lemon or lime for serving
19. Get 1 tin chickpeas
20. Take 50 ml extra virgin olive oil
21. Prepare 1 lemon
22. Take 1 tsp tahini
23. Make ready 1 tsp 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. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to smoked piripiri mackerel with tomato couscous and hummus cooking. Go on get cooking!