Category Archives: Hector’s Cooking

With 500g of Stewing Steak to cook for tonight’s dinner, something different was called for. On occasion, some forty five years ago, Mother would present a Tomato-rich, Spicy Beef Dish – Devilled Beef – she called it. It was not … Continue reading →

Empirical evidence has led us to conclude that the famed Yadgar Goshat Karahi has a Tomato-based Masala, indeed, no Onions at all. Bill suggested I blend the Tomatoes, a bit. Unfortunately nothing happened, then it all happened, a bit like … Continue reading →

..with a little help from the New Karahi Palace. Yesterday some Lamb Chops were defrosted and marinated overnight in a Garam Masala and Yoghurt Mix. This morning some leftover Masala from a recent visit to the New Karahi Palace was … Continue reading →

It was only last night Hector received the news that Alison, long-time friend of Marg who resides in New Zealand, would be resident at Hector’s House for one night only. The second New Zealander to partake of Curry with Hector … Continue reading →

Hector Heisenberg is back in action Nature chilled the Barrel of München‘s Finest, it was up to Hector to Spice up the day. It is Eighteen Months since Hector last cooked a full-blown Mutton Curry, strange the same Bier featured … Continue reading →

Lord Clive and Lady Maggie of Crawley are in town, something to do with a coincidental line-up of celestial bodies tomorrow morning. Their berth was booked two years ago, so who could have predicted that a very delicate Clive would … Continue reading →

The Summer Holiday is fading into the distance, it ended Four Days ago…. time to get back into the Kitchen, today – Experimental Curry Cooking. A Kilo of Lamb on-the-bone has been lurking in the freezer for some time, no … Continue reading →

Thirty Litre Barrels are too heavy for Domestic Fridges. A Cooperative Colleague permitted access to an Industrial Fridge and so not One Barrel but Two were Perfectly Chilled for this afternoon’s gathering. Jonathan had driven the Barrels from Source, Hector’s … Continue reading →

Pasta or Curry-Heute? Marg has had her Favourite this week, time for some indulgence. Marg ironically was the inspiration by producing an Indian Cookery Book from a bundle upstairs – 50 great curries of india – camilla panjabi. A Fish … Continue reading →