Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, smoked piripiri mackerel with tomato couscous and hummus. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Smoked mackerel pâté choux with green pineapple chutney. Can mackerel in tomato sauce is a really easy yummy dish, it always reminded my of my village, growing up there this was one of the staple food for us,. Great with Cous Cous as a main meal.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Smoked PiriPiri mackerel with tomato couscous and hummus is something that I have loved my entire life.
To begin with this particular recipe, we must first 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 cook 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
- Take 1 onion
- Make ready 1 tsp garlic paste
- Take 1 tin chopped tomatoes
- Prepare 1 tin plum tomatoes
- Take 1 Tbsp sugar
- Take Salt
- Get Pepper
- Get Fresh thyme, origanum, basil, rosemary
- Make ready Extra virgin olive oil
- Make ready 1 tablespoon sugar
- Make ready Tabasco for serving
- Take Lemon or lime for serving
- Take 1 tin chickpeas
- Get 50 ml extra virgin olive oil
- Get 1 lemon
- Take 1 tsp tahini
- Get 1 tsp black garlic paste
- Make ready Salt and pepper
Mix the pickle ingredients and pour over the mackerel in a shallow dish. Fried mackerel with tomato sauce and couscous on a plate with east ornament. Crisp tasty fishcakes meet a succulent juicy scarlet sauce. Discover the best Canned & Packaged Mackerel in Best Sellers.
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.
Smoked mackerel on a cutting Board with greens, tomatoes and onion rings. gently smoked scottish mackerel on white kitchen paper with tomato, onion, parsley and peppercorn. Cooking smoked mackerel is a simple process. This recipe can create the perfect topping for pasta or salads. Knowing how to cook smoked mackerel is a simple process. Warm up peppered mackerel fillets in an oven parcel.
So that’s going to wrap this up for this special food smoked piripiri mackerel with tomato couscous and hummus recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
