This Fish Samosa Recipe will get you a different taste of this delightful, exotic pastry.

This Samosa recipe is a Fish Samosa recipe, I’ve posted a different post for Vegetable Samosa recipe.

So, let’s start with this Fish Samosa recipe, you won’t find many fish Samosa recipe although it’s one of the best Samosa fillings.

Samosa recipe Ingredients:

For the Samosa recipe stuffing:

• One medium sized Mackerel
• 5-6 shallots
• 10-15 black peppercorns
• 1/2 cup freshly grated coconuts
• Salt and sugar to taste

For the Samosa recipe covering:

• 2 cups of unbleached flour
• 3/4 tsp. salt
• 1.5 tbsp. oil
• 1/2 to 3/4 cup of water

Samosa recipe Preparations:

The Samosa Recipe Fish Filling:

• Boil the in Mackerel in salted water till flesh is cooked, pick out the flesh and discard bones
• Ground shallots with the peppercorn; Pound the fish flesh together with the ground ingredients till finely grounded
• Transfer the mixture to a bowl, add in the grated coconuts and salt and sugar to taste
• Put about a teaspoon of the mixture in each Samosa

The Samosa Recipe pastry:

• Mix flour, salt and 1tbsp oil
• Add water little by little, form tight dough and keep aside
• Mix all the stuffing ingredients together in a bowl
• Take a lime sized ball of dough and roll out in a circle of about 6? diameter on a rolling board using a rolling pin
• Cut the round into half, each half makes one Samosa
• Add a big tablespoonful of the stuffing on one piece, fold into a triangle, holding the stuffing in carefully. Press the edges together to seal.
• Form all the Samosas in the same way
• Heat oil for frying and keep it on medium heat
• Add the Samosas into the hot oil and fry on both sides till they are golden brown
• Remove and drain well

And here’s how your Samosa should look like when you finish this fish Samosa recipe:

Samosa Recipe

The fragrances of pounded fish, shallots and pepper in this Fish Samosa recipe would definitely make your mouth drool!

If you want vegetables Samosa Recipe, please read my Vegetable Samosa Recipe post

Happy Cooking

Lobster bisque recipe is one of my favorite dishes, as it’s hard to beat this thick, creamy and highly-seasoned soup.

Bisque is a method of extracting every bit of flavor from imperfect crustaceans not good enough to send to market, or in this case, leftovers that cannot be used for anything else.

This lobster bisque recipe is easy to make, and it tastes so good that you must give it a try.

Lobster bisque recipe Ingredients:

• 3 Tablespoons butter
• 3 Tablespoons all-purpose flour
• 1/2 Teaspoon salt
• 1/8 Teaspoon ground black pepper
• 1/4 Teaspoon celery salt
• 2 1/4 Cups milk
• 3/4 Cups chicken stock  
• 1 1/2 Tablespoons minced onion
• 1 1/2 Cups of cooked, shredded lobster meat
• 1/2 Tablespoon paprika

Lobster bisque recipe Preparations:

• Melt the butter in a large pot over medium heat
• Stir in the flour, salt, pepper and celery salt until well blended
• Gradually stir in the milk so that no lumps form, and then stir in the chicken stock
• Cook over low heat, stirring constantly, until the soup begins to thicken
• Add the onion and lobster; season with paprika
• Cook and stir for 10 more minutes
• Stir in the cream, heat through and serve

This lobster bisque recipe doesn’t take much time, and yet it delivers great lobster bisque!

You can find more lobster bisque recipe at the following links:

Lobster bisque recipe – recipe number 2

Lobster bisque recipe – recipe number 3

Happy Cooking J

An easy, tasty shrimp scampi recipe, to helps you get the perfect appetizer.

As I’ve used dozens of Shrimp scampi recipe, I wasn’t sure what Shrimp scampi recipe is best to start with.

The reason I chose this Shrimp scampi recipe is that you get a great results in only a few minutes, so who said Shrimp scampi recipe should be complicated

Ingredients

• 2 pounds peeled and de-veined large shrimps
• 6 tbsp softened, unsalted butter
• 1 tbsp minced shallots
• 1.5 tbsp minced garlic
• 2 tbsp minced fresh chives
• 1/2 tsp paprika
• 1/4 cup olive oil
• salt and freshly ground black pepper

Directions

1. Preheat grill at high heat
2. Put the shrimp on a large plate and pat them completely dry with a paper towel
3. Use a bowl to combine the softened butter, shallots, garlic, chives, paprika, olive oil, salt, and pepper
4. Add the shrimp to the bowl and toss till the shrimps are evenly covered
5. Lightly oil the grill grate
6. Place the shrimp on the grate, as close to the flame as possible, and cook each side for 2-3 minutes, until opaque in color
7. Arrange the shrimp or on a platter and serve

This Shrimp scampi recipe takes only minutes, but the taste is AMAZING!

Happy Cooking

If you want to make the most out of the lobster you bought, a Lobster Bisque Recipe is what you’re looking for.

Lobster Bisque is a thick, creamy, highly-seasoned soup, and basically it’s a method of extracting every bit of flavor from Lobster, usually from parts not good enough to eat by otherwise.I have tried many different recipes, trying to find the ultimate Lobster bisque recipe, and although most lobster bisque recipes are quite similar, some are naturally better than the others.When I was about to post my Lobster bisque recipe, I came across this site that presents the same recipe, but as a video.As this site is about the passion for food and not about ego, I’m presenting the other site’s video, as it might be easier to follow.

Follow this Lobster bisque recipe for great results

Remember - Lobsters are best when you get them alive, I use only Maine Lobsters that are being shipped for me alive.

Happy Cooking

Perfectly cooked lobster is surely one of life simplest pleasures, but how to cook lobster?

The most important thing when it comes to lobsters is the freshness.

If we were able to just take a lobster from the ocean straight to the kitchen, well, that is how to cook lobster.

The most popular ways to cook lobster is either to boil the lobster or to steam it.

When it comes to boiling a lobster the best way to cook lobster is to put it in the water when it’s still alive.
French chefs through them into boiling water; other chefs had adopted a more humane method and they kill it just before throwing them to the boiling water.

The truth is that both methods are not too humane, and yet, you get the best taste when the lobster is still alive when you start boiling it.

So, how to cook lobster in a humane way?

Use a pot deep enough to hold 6 liters of salted water (You can tell when the water is salty enough by throwing a raw egg into the pot. If the egg floats the water are salty enough)
Put a baking stone or any kind of a roasting rack at the bottom of the pot, and place the lobster on it.
By doing it you prevent the lobster from touching the bottom of the pan and it will not be burned as the pan heats up. (You insert the lobster to the pot when the water are still at room temperature)

When you start to boil the water, use a gentle heat, gradually raise the temperature of the water to around 90°F, at which point the lobster will be fast asleep.

At this stage (the best way is to check the water’s temperature as not all lobsters snores) turn up the heat until the water reaches a gentle simmer.

This cooking method is not only the most humane way to cook lobster; it also brings out the best results.

The lobster’s meat comes out succulent and tender, as it didn’t experience any trauma when entering the water (the trauma causes the lobster to secrete adrenaline, which ends up in a less succulent meat)

Bear in mind that The Only Way to cook lobster for a great result is by buying it alive.(And remember to be careful with the claws as there is no lobster served in the E.R)

And one last tip: Whether you’re having a summer cookout or a black-tie affair, fresh lobster delivered overnight makes all the different.

Indulge yourself in succulent, fresh live Maine lobsters, delivered directly from the ocean to your home.

The purpose of this article is to present a humane, rewarding method for how to cook lobster.

If you want recipes and detailed instructions on how to cook lobster please visit my article called “Cooking Lobster”

Happy Cooking