Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, smoked piripiri mackerel with tomato couscous and hummus. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Smoked PiriPiri mackerel with tomato couscous and hummus is something which I have loved my whole life. They are fine and they look wonderful.
In a deep pan fry all vegetables till glazed and add splash of oil and tsp butter. Add garlic, sugar and couscous and stir. The quick tomato sauce will stand or fall by.
To get started 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 cook that.
The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
- Take 2 Mackerel fillets
- Get 4 eggs
- Take 50 ml malt vinegar
- Make ready 100 g plain couscous
- Prepare 1 celery stalk
- Take 1 carrot
- Take 1 onion
- Make ready 1 tsp garlic paste
- Prepare 1 tin chopped tomatoes
- Make ready 1 tin plum tomatoes
- Make ready 1 Tbsp sugar
- Prepare Salt
- Make ready Pepper
- Make ready Fresh thyme, origanum, basil, rosemary
- Make ready Extra virgin olive oil
- Get 1 tablespoon sugar
- Take Tabasco for serving
- Make ready Lemon or lime for serving
- Prepare 1 tin chickpeas
- Prepare 50 ml extra virgin olive oil
- Get 1 lemon
- Take 1 tsp tahini
- Make ready 1 tsp black garlic paste
- Make ready Salt and pepper
See great recipes for Harissa Salmon with Cous Cous, Shrimp Couscous too!. Smoked haddock Fish cake with pomegranate couscous. Just so tasty and easy to. Baba Ghanoush has recently taken over hummus as my fave dip.
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.
Serve it topped with paprika and a drizzle of olive oil mk. Pasta alla Puttanesca with Handmade Black Pasta step by step. Put the durum semolina in a large bowl, and form a well in the middle. Put the other pasta ingredients in the well. Mix up the ingredients in the well with a fork.
So that’s going to wrap it up for this exceptional food smoked piripiri mackerel with tomato couscous and hummus recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
