How to Make Delicious Smoked PiriPiri mackerel with tomato couscous and hummus

How to Make Delicious Smoked PiriPiri mackerel with tomato couscous and hummus Delicious, fresh and tasty.

Smoked PiriPiri mackerel with tomato couscous and hummus. Smoked PiriPiri mackerel with tomato couscous and hummus Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, smoked piripiri mackerel with tomato couscous and hummus. It is one of my favorites food recipes.

In a deep pan fry all vegetables till glazed and add splash of oil and tsp butter.

Add garlic, sugar and couscous and stir.

They are nice and they look wonderful.

You can cook Smoked PiriPiri mackerel with tomato couscous and hummus using 24 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Smoked PiriPiri mackerel with tomato couscous and hummus

1. It’s 2 of Mackerel fillets.

2. Prepare 4 of eggs.

3. It’s 50 ml of malt vinegar.

4. You need 100 g of plain couscous.

5. You need 1 of celery stalk.

6. It’s 1 of carrot.

7. It’s 1 of onion.

8. Prepare 1 tsp of garlic paste.

9. It’s 1 tin of chopped tomatoes.

10. Prepare 1 tin of plum tomatoes.

11. Prepare 1 Tbsp of sugar.

12. Prepare of Salt.

13. Prepare of Pepper.

14. Prepare of Fresh thyme, origanum, basil, rosemary.

15. You need of Extra virgin olive oil.

16. You need 1 tablespoon of sugar.

17. It’s of Tabasco for serving.

18. You need of Lemon or lime for serving.

19. You need 1 tin of chickpeas.

20. It’s 50 ml of extra virgin olive oil.

21. It’s 1 of lemon.

22. It’s 1 tsp of tahini.

23. It’s 1 tsp of black garlic paste.

24. Prepare of Salt and pepper.

To get started with this particular recipe, we have to prepare a few ingredients.

These will all one day make it on Love the kitchen- patience is a virtue (apparently).

Packed full of good stuff, this salad is enough for two, plus a lunchbox the next day.

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Smoked PiriPiri mackerel with tomato couscous and hummus step by step

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..

Meanwhile, whisk the eggs and milk together, then finely grate in the Parmesan.

Reserving a cupful of cooking water, drain the pasta and toss it into the mackerel pan.

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