Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, smoked piripiri mackerel with tomato couscous and hummus. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mackerel can be pan fried, steamed or smoked. My preference is smoking the mackerel once it has been marinaded in piripiri for an hour. Add garlic, sugar and couscous and stir.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Smoked PiriPiri mackerel with tomato couscous and hummus is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin 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 can achieve that.
The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
- Prepare 2 Mackerel fillets
- Get 4 eggs
- Get 50 ml malt vinegar
- Make ready 100 g plain couscous
- Prepare 1 celery stalk
- Prepare 1 carrot
- Make ready 1 onion
- Prepare 1 tsp garlic paste
- Get 1 tin chopped tomatoes
- Take 1 tin plum tomatoes
- Take 1 Tbsp sugar
- Prepare Salt
- Get Pepper
- Make ready Fresh thyme, origanum, basil, rosemary
- Prepare Extra virgin olive oil
- Take 1 tablespoon sugar
- Take Tabasco for serving
- Prepare Lemon or lime for serving
- Make ready 1 tin chickpeas
- Get 50 ml extra virgin olive oil
- Get 1 lemon
- Prepare 1 tsp tahini
- Get 1 tsp black garlic paste
- Get Salt and pepper
Tasty Hot Smoked Mackerel Cooked on the Grill. Hi I am Shweta Amol Nimbalkar. About this Video : Welcome back to my Channel. If you not Subscribe to my Channel please Subscribe its free.
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.
Photo "Fried mackerel with tomato sauce and couscous" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. This cold vegetarian salad features mixed heirloom tomatoes with Mediterranean flavors and pearl couscous. This summer dish that has been a big hit with my family! Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
So that’s going to wrap it up with this special food smoked piripiri mackerel with tomato couscous and hummus recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
