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Ingredients requirements of Smoked PiriPiri mackerel with tomato couscous and hummus:

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

Smoked PiriPiri mackerel with tomato couscous and hummus instructions:

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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