Steps to Prepare Quick Smoked PiriPiri mackerel with tomato couscous and hummus

Smoked PiriPiri mackerel with tomato couscous and hummus. Quick couscous and smoked mackerel salad recipe. Then add tinned tomatoes and gradually water. Continue stirring and adding water until couscous is cooked but not too soft or watery.

A jar of this fresh-tasting smoked mackerel pâté is great to serve as a starter or to pack for a picnic. This no-cook starter is unbelievably easy to whizz up and costs very little. Great with Cous Cous as a main meal. You can cook Smoked PiriPiri mackerel with tomato couscous and hummus using 24 ingredients and 5 steps. Here is how you cook that.

Ingredients of Smoked PiriPiri mackerel with tomato couscous and hummus

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

A very healthy and tasty dish. Pour in the eggs and stir gently, then add the flaked smoked mackerel, tomato and cheese. Smoked mackerel with tomato water and basil. Smoked mackerel pâté with dill and cucumber quick pickle.

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..

Smoked mackerel and crushed peas on crispbreads. Present your palate with Spanish boneless and skinless mackerel bathed in a zesty Portuguese piripiri (an indigenous pepper plant) sauce I sometimes buy smoked trout, oysters on occasion, sardines and tuna, in a can, mostly wild planet. Coles Mackerel with piripiri is unbelievably delicious. Dollop scrambled egg onto the toast and serve with the tomato and a glass of orange juice or a steaming mug of tea. The top countries of suppliers are Belgium.