Hey everyone, I hope you’re 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. For mine, I will make it a little bit unique. This will be really delicious.
Pile the couscous onto plates, flake a mackerel fillet into a few big pieces alongside each serving (discarding the skin), then serve with a big dollop of the horseradish yogurt. Pack the remaining couscous and mackerel into a lunchbox for the next day. Great with Cous Cous as a main meal.
Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Smoked PiriPiri mackerel with tomato couscous and hummus is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to 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:
- Get 2 Mackerel fillets
- Get 4 eggs
- Take 50 ml malt vinegar
- Make ready 100 g plain couscous
- Take 1 celery stalk
- Make ready 1 carrot
- Get 1 onion
- Prepare 1 tsp garlic paste
- Make ready 1 tin chopped tomatoes
- Make ready 1 tin plum tomatoes
- Make ready 1 Tbsp sugar
- Prepare Salt
- Get Pepper
- Get Fresh thyme, origanum, basil, rosemary
- Prepare Extra virgin olive oil
- Make ready 1 tablespoon sugar
- Prepare Tabasco for serving
- Make ready Lemon or lime for serving
- Take 1 tin chickpeas
- Get 50 ml extra virgin olive oil
- Prepare 1 lemon
- Take 1 tsp tahini
- Get 1 tsp black garlic paste
- Take Salt and pepper
Traditionally mackerel caught in cold Scottish waters has the highest oil content, making it the best for smoking. Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked haddock and mushroom pie, squid and chorizo couscous, spiced cod goujons: fish and seafood recipes to ease you through winter. Pour in the eggs and stir gently, then add the flaked smoked mackerel, tomato and cheese.
Instructions 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.
Try our mackerel recipe cured with elderflower with a refreshing tomato consommé. Pour the macerated mixture into the sieve and leave to drain for an hour, until all the liquid has drained from the tomatoes. 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.
So that’s going to wrap it up for this exceptional food smoked piripiri mackerel with tomato couscous and hummus recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
