Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, smoked piripiri mackerel with tomato couscous and hummus. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Smoked PiriPiri mackerel with tomato couscous and hummus is something that I have loved my entire life.
To begin with this recipe, we have to 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.
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The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
- Make ready 2 Mackerel fillets
- Prepare 4 eggs
- Prepare 50 ml malt vinegar
- Prepare 100 g plain couscous
- Make ready 1 celery stalk
- Take 1 carrot
- Prepare 1 onion
- Get 1 tsp garlic paste
- Make ready 1 tin chopped tomatoes
- Make ready 1 tin plum tomatoes
- Take 1 Tbsp sugar
- Make ready Salt
- Make ready Pepper
- Prepare Fresh thyme, origanum, basil, rosemary
- Make ready Extra virgin olive oil
- Prepare 1 tablespoon sugar
- Take Tabasco for serving
- Take Lemon or lime for serving
- Get 1 tin chickpeas
- Get 50 ml extra virgin olive oil
- Prepare 1 lemon
- Get 1 tsp tahini
- Take 1 tsp black garlic paste
- Take Salt and pepper
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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.
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