Category Archives: Hector’s Cooking

Curry for Ten, however, The Bier may be the Real Attraction This has to be a Labour of Love. Cooking Curry or Ten and serving it three hours after the Tapping of a Stunning Oktoberfestbier is not to be taken … Continue reading →

Marg loves Hector’s Fish Curry served in a Creamy Masala.  So do Friends and Colleagues who have tried it. The Recipe works! Fish will cook in the prepared Masala in ten minutes, exactly the same amount of time I consider … Continue reading →

It’ll Never work When the Outlet that sold Hector his Aluminium Wok (with a Lid) some years back emailed to feature a Gas Hob Tandoor, well… A well known Media Site concentrating on Video Clips provided the Basic Evidence. Lamb … Continue reading →

Keema Mutter, Mince and Peas if you prefer, has not been cooked in Hector’s House for some time.  Beef Mince bought in Bulk at Sainsburys was most economic, three Kilos in all, well, we would be Eight Diners. Bier was … Continue reading →

The Hector Curry intake in May reached Rock-Bottom. Today may may the eve of the weekend, more Curry-Heute Reports will make an appearance. This is now and 8 Lamb Chops were crying to be liberated from Sainsburys. Hector does not … Continue reading →

A Tale of Two Ingredients The Standard Masala was prepared as features in Hector’s normal Curry Making however two variations were available this evening. Curryspondent Archie supplied Hector with a Portion of Garam Masala specially prepared in a Pollokshields Grocer. … Continue reading →

 The local supermarket has not been selling its full quota of Lamb of late at full price. Hector has been walking out with some bargains. With three differing bundles, Gigot Chops, Neck Fillet and Diced, another Home-Cooked Curry was mandatory. … Continue reading →

Now That’s What I Call Curry – Vol 2 A Friday Evening Barrel Party? With the majority of us free for an early start, and so few Saturdays not accounted for, this was Hector’s idea, bound to be a success … Continue reading →

The Day Before Hector has been permitted to Host a Barrel of Löwenbräu (Buttenheim, Bayern) Bock. This necessitates a Home-Cooked Curry-Heute. KRK (Woodlands Rd., Glasgow) was the Source of the Ingredients. Only 2Kg of Mutton between Eight? Given our current … Continue reading →

The local supermarket insisted I take home portions of Lamb Neck Fillet, heavily reduced.  Cooking for one this evening, what to do?  Curry-Heute! Determined to try the new Pot and do something different, Hector consulted a few Recipe Websites, all … Continue reading →