Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, smoked piripiri mackerel with tomato couscous and hummus. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Smoked mackerel pâté choux with green pineapple chutney. Fried mackerel with tomato sauce and couscous on a plate with east ornament. Great with Cous Cous as a main meal.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Smoked PiriPiri mackerel with tomato couscous and hummus is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this 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 can achieve that.
The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
- Take 2 Mackerel fillets
- Prepare 4 eggs
- Get 50 ml malt vinegar
- Make ready 100 g plain couscous
- Prepare 1 celery stalk
- Make ready 1 carrot
- Get 1 onion
- Get 1 tsp garlic paste
- Get 1 tin chopped tomatoes
- Get 1 tin plum tomatoes
- Prepare 1 Tbsp sugar
- Prepare Salt
- Prepare Pepper
- Get Fresh thyme, origanum, basil, rosemary
- Get Extra virgin olive oil
- Get 1 tablespoon sugar
- Prepare Tabasco for serving
- Get Lemon or lime for serving
- Make ready 1 tin chickpeas
- Prepare 50 ml extra virgin olive oil
- Take 1 lemon
- Take 1 tsp tahini
- Make ready 1 tsp black garlic paste
- Prepare Salt and pepper
In some areas, hummus is a breakfast food, accompanied with labneh and mint. And it is from daydreaming about all of this — with a reminder from This could not be simpler to pull off for dinner tonight: chop some tomatoes, cucumber, and red onion and dress it lightly with olive oil, lemon juice. Cooking smoked mackerel is a simple process. This recipe can create the perfect topping for pasta or salads.
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.
Knowing how to cook smoked mackerel is a simple process. Warm up peppered mackerel fillets in an oven parcel. Add a zing of lemon and tasty butter to create the perfect topping for pasta. Fried mackerel with shrimp paste sauce and vege Fried mackerel fish rice Fried mackerel Fried King mackerel Thai style Fried mackerel Fried mackerel Mackerel fried Pan fried mackerel. Jump to the Easy Hummus Cups With Cucumber and Tomato Recipe or read on to see our tips for making them. - This Recipe is Sponsored by Pillsbury -.
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