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The ingredients needed to prepare Smoked PiriPiri mackerel with tomato couscous and hummus:
- Get 2 Mackerel fillets
- Prepare 4 eggs
- Get 50 ml malt vinegar
- Provide 100 g plain couscous
- Prepare 1 celery stalk
- Get 1 carrot
- Provide 1 onion
- Provide 1 tsp garlic paste
- Get 1 tin chopped tomatoes
- Get 1 tin plum tomatoes
- Provide 1 Tbsp sugar
- You need Salt
- Use Pepper
- Get Fresh thyme, origanum, basil, rosemary
- Get Extra virgin olive oil
- You need 1 tablespoon sugar
- Prepare Tabasco for serving
- You need Lemon or lime for serving
- You need 1 tin chickpeas
- You need 50 ml extra virgin olive oil
- Provide 1 lemon
- Use 1 tsp tahini
- Take 1 tsp black garlic paste
- Prepare Salt and pepper
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.
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