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Best Idea to Serving Tasty Smoked PiriPiri mackerel with tomato couscous and hummus

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Smoked PiriPiri mackerel with tomato couscous and hummus

We hope you got insight from reading it, now let's go back to smoked piripiri mackerel with tomato couscous and hummus recipe. To cook smoked piripiri mackerel with tomato couscous and hummus you need 24 ingredients and 5 steps. Here is how you do it.

To make an extraordinary Smoked PiriPiri mackerel with tomato couscous and hummus, here are the ingridients needed:

  1. Use 2 of Mackerel fillets.
  2. Get 4 of eggs.
  3. You need 50 ml of malt vinegar.
  4. Get 100 g of plain couscous.
  5. Prepare 1 of celery stalk.
  6. Use 1 of carrot.
  7. Prepare 1 of onion.
  8. Take 1 tsp of garlic paste.
  9. Take 1 tin of chopped tomatoes.
  10. Use 1 tin of plum tomatoes.
  11. Take 1 Tbsp of sugar.
  12. Take of Salt.
  13. Provide of Pepper.
  14. Take of Fresh thyme, origanum, basil, rosemary.
  15. You need of Extra virgin olive oil.
  16. You need 1 tablespoon of sugar.
  17. Take of Tabasco for serving.
  18. You need of Lemon or lime for serving.
  19. You need 1 tin of chickpeas.
  20. Use 50 ml of extra virgin olive oil.
  21. Get 1 of lemon.
  22. Take 1 tsp of tahini.
  23. Provide 1 tsp of black garlic paste.
  24. Provide of Salt and pepper.

After preparing the materials, next you are ready to make your appetizing Smoked PiriPiri mackerel with tomato couscous and hummus by following the procedures below:

  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..

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Recipe : Smoked PiriPiri mackerel with tomato couscous and hummus

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step by step to make Smoked PiriPiri mackerel with tomato couscous and hummus

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