Hello, I am Joana. Today, I’m gonna show you how to make smoked piripiri mackerel with tomato couscous and hummus recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Smoked PiriPiri mackerel with tomato couscous and hummus Recipe
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Smoked PiriPiri mackerel with tomato couscous and hummus is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this 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 can achieve it.
The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
- Take 2 Mackerel fillets
- Get 4 eggs
- Make ready 50 ml malt vinegar
- Get 100 g plain couscous
- Prepare 1 celery stalk
- Get 1 carrot
- Take 1 onion
- Make ready 1 tsp garlic paste
- Make ready 1 tin chopped tomatoes
- Take 1 tin plum tomatoes
- Make ready 1 Tbsp sugar
- Make ready Salt
- Take Pepper
- Get Fresh thyme, origanum, basil, rosemary
- Take Extra virgin olive oil
- Prepare 1 tablespoon sugar
- Get Tabasco for serving
- Get Lemon or lime for serving
- Prepare 1 tin chickpeas
- Get 50 ml extra virgin olive oil
- Take 1 lemon
- Take 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.
So that’s going to wrap this up for this special dish smoked piripiri mackerel with tomato couscous and hummus recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
