Thursday, 24 September 2015

Rabbit and Olives

It has been a few months since I last wrote for my column. Life has been pretty mad with trying to finish off my Masters, and running a very busy business. Our business has recently been made a finalist in the Sustainable Business Awards and we are really excited about that!

For those of you new to my column, my name is Mawera Karetai and I am a wild food cook. I love food, I love cooking and I love eating – all the essential loves for a food writer! Wild food is more than just a passion for our family; it is a lifestyle choice. All the meat we eat comes from the bush, and we grow or forage as much as we can, to compliment the meat. In my column I have written about rabbit, hare, goat, peacock, pheasant, duck, venison and wild pork. I try and include the odd dessert recipe, too, making use of locally-grown seasonal fruits. 

So welcome, reader, it is my pleasure to write for you.

Tonight for dinner at our place, rabbit is on the menu. Rabbit is so delicious , delicate and beautifully tender when treated with respect. If your rabbit is a little older, it is good to brine it. Brine is a mixture of water, salt and seasoning that tenderises, moisturises and infuses flavours into the meat. For a whole rabbit you need to brine for a day – put it in the brine solution in the morning and then by evening it will be ready to cook. I generally work on at least an hour of brining time per 500gms, but longer is better. My usual method is one tablespoon of salt for each cup of water, and which ever herbs and spices I am planning on cooking with. Mix together, then submerge rabbit into the solution and leave for the prescribed time. Make sure you dry the meat really well before frying, otherwise hot oil will spit everywhere.

Kia makona, Mawera Karetai x

Baked Rabbit with Green Olives
·           8 rabbit pieces
·           6 tablespoons extra-virgin olive oil
·           1 large red onion, very finely sliced
·           1 1/4 cups sliced pitted brine-cured green olives
·           3 large garlic cloves, chopped
·           3 fresh thyme sprigs
·           1/4 cup apple cider vinegar
·           1/4 cup (or more) water
·           Fresh rosemary sprigs

Brine rabbit pieces, then pat dry; season with salt and pepper. Heat good oil in heavy large pan over medium-high heat. Working in batches, add the rabbit to the pan and brown, turning often, around 5 minutes per batch. Transfer the rabbit to a bowl. Reduce heat to medium. Add onion with a little more oil; sauté for 5 minutes. Mix in garlic, and thyme; cook 5 minutes. Mix in vinegar and 1/4 cup water. Add the seared rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Spoon some of liquid over the rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Garnish with rosemary and serve warm with seasonal veges.

Thursday, 17 September 2015

Chocolate Cake (never fail)

“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!” - C. Joybell C. 

As I write my column this week it is a very dreary day in the Bay. It is grey, wet and miserable outside which means only one thing – we need cake, and lots of it!

I love cake and everything about it. Making them is one of the pleasures of my life and making them for others is one of my most favourite gifts to give. There are a few simple rules for making a good cake and I will share them with you today.

One: Use the right flour for the job. If your recipe calls for Standard (or All Purpose) flour, don’t use High Grade (or Strong flour) and vice versa; each flour delivers for a different texture.  High Grade flour is high in a protein called Gluten and is meant for breads and dough that are elastic and strong.
Two: Use a light hand; heavy hands make heavy cake. 

One of the main ingredients for most cakes is flour and it is the gluten in flour that holds the cake together. The more you work your batter, the stronger the strands of gluten become and the tougher your end result will be.

Three: Measure you ingredients and follow the recipe. Someone else has done all the trial and error to make sure you get great cake, so follow their instructions.

Four: Eggs are essential. The protein in your eggs wraps around the bubbles made by the baking powder, and or baking soda and that keeps your cake light and airy. Bad eggs make bad cake. Use fresh eggs at room temperature for baking.

Five: Your cake will taste only as good as the ingredients you use; if you use cheap coffee, that is what you will taste. This is especially true with vanilla.

Kia makona, Mawera xx

·         Chocolate Cake
·         2 cups all-purpose flour
·         2 cups sugar
·         ¾ cup good cocoa powder
·         2 teaspoons baking powder
·         1½ teaspoons baking soda
·         1 teaspoon salt
·         1 teaspoon instant coffee
·         1 cup milk
·         ½ cup vegetable oil
·         2 eggs
·         2 teaspoons vanilla extract
·         1 cup boiling water

1.      Preheat oven to 180º . Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2.      Add flour, sugar, cocoa, baking powder, baking soda, salt and coffee to a large bowl or the bowl. Whisk through until well combined.
3.      Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together – do not over mix. Carefully  add boiling water to the cake batter.
4.      Pour cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a cake tester inserted in the centre comes out clean.
5.      Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
6.      To finish, make a large cake by sandwiching together with jam and or cream, and frost cake with buttercream, or simply dust with icing sugar. Or have two smaller cakes, finished the same way but with cream on the side.

Pumpkin Soup

Pumpkins here; pumpkins there; pumpkins every blimmin’ where! Last year I created a wonderful Thai style pumpkin soup and my husband loved it. He loved it so much that last spring he planted 5 varieties of pumpkin in every spare space he had in the vegetable garden; now we are harvesting them all. I swear there is an orange glow when I close my eyes!

I had planned over the coming weeks to do a series of side dishes to accompany your main meals, but this week we will deviate off the plan slightly to talk pumpkins.

Pumpkins are really easy to grow. When you find one you like, save some of the seed and plant next year. The best way to do that is to clean all the membrane off the seed, put them on a piece of paper towel on the windowsill to dry. Once dry, put the seeds in an envelope marked “pumpkin” and put that in the fridge until August; in August you can plant your seeds and grow them inside, ready to plant out in October (they are frost sensitive so cover up in a frost). You can use that same process with almost any vegetable or herb. 

For more information check out our planting guide:

I digress! Now, back to eating pumpkin. Pumpkins are absolutely jam packed with Vitamin A; so much so that one serving (around 245gms) gives you 245% of your recommended daily intake from only 49 calories.  You need Vitamin A for growth, for supporting your immune system, for good eye health and cellular health. 

Food like pumpkin is especially important for vegetarians to prevent night blindness. Pumpkin is also a source of calcium, magnesium, potassium and fibre. It is a nutritious, delicious and versatile vegetable which is super easy to grow and freezes well, too.

Kia makona, Mawera Karetai x

Thai Flavoured Roasted Pumpkin Soup

1 tablespoon
1 onion, coarsely chopped
2 cloves garlic, grated
1.5 kg butternut pumpkin, cut in half and roasted
2 tsp ground coriander
1 tsp ground cumin
1 tbs ginger, chopped or grated
1 bunch coriander leaves, chopped roughly
1 litre chicken stock (vegetable stock is fine for vegetarians
400ml coconut milk

1.       Cut your pumpkin length ways and scoop out seeds (do not discard)
2.       Place on a baking tray and roast skin side down at 180C for around 40 minutes, until soft. Remove from oven and allow to cool before removing skin.

3.       Clean your pumpkin seeds and place on your baking tray with a little oil. Bake for 10 – 15 minutes until crunchy. Remove from oven and allow to cool.

4.       In a large saucepan over medium-high heat, heat a little oil before adding the onion and garlic. Cook until the onion becomes translucent.

5.       Add the ground coriander, cumin, fresh ginger and cook, stirring until aromatic.

6.       Add the pumpkin and coat in the spices before adding the stock. Bring to the boil.

7.       Reduce heat to low and simmer and stir occasionally. Cook for 30 minutes or until the pumpkin is falling apart. Remove from heat and allow to cool slightly.

8.       Add most of the chopped coriander leaves to the slightly cooled soup, but reserve some to garnish the soup. Pour the soup into a blender and blend until smooth, or use a hand wand to blend. 
9.       Return to a clean saucepan (if using a blender) and add the coconut milk (coconut cream is even yummier) according to your tastes and season with salt and pepper to taste.
Serve garnished with fresh coriander and even a sprinkle of freshly roasted pumpkin seeds.

Asparagus Tart

Do you know what I love most about September? If you thought “Asparagus”, then welcome to the club! I love it. To me it does not feel like spring until I see the first asparagus at The Fresh Market. I love it raw, steamed, fried, grilled, baked and boiled – the only way I don’t like it is out of a can. The very thought if eating the canned stuff turns me the same hideous colour of green - yuk!
Asparagus is one of the healthiest foods we can eat and we grow it right here in the Bay of Plenty – so no travel miles or excessive cool storing. 

Just 100 grams of asparagus gives you 15% of your RDI (recommended daily intake) of vitamin A, 11% of the iron you need and 9% of your Vitamin C. Cook it in lemon juice and garlic (my favourite way) and get over 100% of your vitamin C,  a good amount of calcium, magnesium, manganese and even some selenium (which is hard to get from food in NZ). So my favourite way to eat asparagus is also the healthiest. Simply add a little butter, the juice of a couple of lemons and your asparagus to a pan (remember to snap off the woody end) on a medium heat. Once it is nearly cooked, add in a couple of cloves of garlic, grated or pressed and allow cooking for a couple of minutes. Serve with some bread to mop up the delicious sauce left over.

The recipe I am sharing with you today is an asparagus and tomato tart. The recipe includes a short pastry (remember to use plain flour), and is best served with a green salad with a lemon and olive oil dressing.

Kia makona,
Mawera Karetai  x

150g plain flour
75g butter, diced, cold
50ml water
1/2 tsp dried basil, optional

1 bunch asparagus spears (around 8)
4slices of streaky bacon cut in half (optional but so worth it)
3 large eggs, beaten with a fork
150ml cream
1 garlic clove, grated or pressed
4 tomatoes sliced into 1/4 , or 8 small cherry tomatoes, halved
A good handful of basil, chopped
25g Parmesan or Tasty cheese, grated
Salt and pepper to season
If you have any feta, you can crumble that in, too.

Preheat oven to 190C
TO MAKE PASTRY: Place butter, flour and herbs all together in a bowl. With the fingertips, rub the butter and seasoned flour together until it resembles fine breadcrumbs. Alternatively, use a food processor, remembering to pulse until the better is cut through. Once mixed, add a little water, combining the mixture together using your hands – but work lightly so you don’t melt the butter. Keep adding water until the pastry comes together.

Roll out the pastry until approx. just under 1/2 cm thick and wide enough to cover dish. Flop the pastry in half, placing it over half of the dish, then fold the pastry out to cover the other half of the dish. Rearrange the pastry so that there are no air-gaps between the dish and the pastry. Then, with a rolling pin, roll off the ragged edges of pastry from around the edge of the dish.

Prick the base with a fork and the blind bake. Tear off a piece of baking paper. Place the baking paper  on top of the pastry and pour the baking beans on top. Put the pastry in the oven for 8 mins. Once time is up, remove the parchment and beans and place back in the oven for a further 8 mins.
Whilst pastry is baking, mix together the beaten eggs, cream, crushed garlic and seasoning. Combine with a whisk. Halve cherry tomatoes, slicing horizontally across the tomato (as opposed to slicing straight through the centre where the stem comes from). For looks sake, this gives equal halves, where the centres look the same.

Snap off the woody end,  and blanch your asparagus in salted water for 1 minute. Remove and pat dry, then wrap the cut end with bacon . If the asparagus is quite thick, halve lengthways - however, do this after it is cooked.

Once pastry is out of the oven, place the asparagus, grated cheese and tomatoes, cut side up in a pattern of your choosing. Sprinkle over the basil (and feta if you have it), then add the egg mixture on top.

Bake in the middle of your oven for around 25 mins, or until filling is firm when touched.

Quinoa Stuffed Butternut Squash

Last weekend I was delighted to introduce a lot of people to some yummy rabbit kebabs, peacock sliders and goat tacos – my wild menu was received with enthusiasm at the second annual BBQ competition at Ohope Beach. What a day!

After I finished my cooking demo I was invited to judge the salmon and mystery box courses – some very delicious food right there. One of the judging criteria was the “supporting act”; that is the stuff you serve with the star of the show to really bring out the best in it – to be honest, I never got to give any marks for this. So today marks the beginning of a series of supporting acts. After a few weeks you will know your couscous from your quinoa, your wild rice from your brown rice, and you will have some wonderful recipes to try next time you need a good supporting act.

Today we will start with quinoa. Pronounced kee-nwaa, quinoa originated in South America, and has been consumed by people for between 3 000 and 4 000 years. It is a rich source (>20% of the Daily value, DV) of the B vitamins thiamine, riboflavin, vitamin B6, and folate and is a rich source of the dietary minerals iron, magnesium, phosphorus, and zinc. Quinoa is also a good source (10-19% of DV) of the B vitamins niacin and pantothenic acid, vitamin E, and the dietary mineral potassium. The pseudo cereal contains a modest amount of calcium, and thus is useful for vegans and those who are lactose intolerant. It is gluten-free and considered easy to digest.

Quinoa is easy to prepare and its fluffy texture and slightly nutty flavour make it an excellent alternative to white rice or couscous. When cooked, its grains quadruple in size and become almost translucent. It can be prepared much like rice. It should usually be rinsed or soaked before use to remove its bitter coating, so check packet instructions. Bring two cups of water to the boil to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. The cooked germ should have a slight bite to it (al dente).

There is so much you can do with this yummy grain to make it a very memorable supporting act.

Kia makona, Mawera Karetai x

Quinoa Stuffed Butternut Squash

1 medium butternut squash
olive oil, for roasting
pinch dried oregano
150g Quinoa (cooked)
100g feta cheese
50g toasted pine nuts
½ dozen halved chanterelle mushrooms if you can get them, if not, buttons will do.
1 small carrot, grated (around 50g)
small bunch chives, snipped
juice half lemon
1 red pepper, chopped
2 spring onions, chopped

Heat the oven to 200C. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.

Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out of the oven, add the chopped peppers and mushrooms to the tray alongside the squash and cook for a further 10 minutes.

Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.

Old Fashioned Tomato Relish

Tomato Relish

This summer we are having our best ever crop of tomatoes. There is one reason for that – we are saving our water. Last year we had a water shortage and it hit our tomatoes hard; we decided then if that we were going to keep growing our own we needed a plan. Short of finding a spring under our house in town, the best choice was to recycle some of our waste water. By switching to an environmentally friendly dishwashing liquid, we can now feed what would have been wasted water directly to our tomatoes. Water to swish out the coffee pot after breakfast is also well appreciated by the tomatoes; they like caffeine. So if your garden is looking a little dry already this summer, it is not much of a lifestyle change required to bring it back to lush, green and fruitful.

On the subject of fruit, did you know tomato technically is one? We eat a lot of tomatoes at our place, but most of them go into making spaghetti sauce and relish. Tomato relish is wonderful versatile and the old-fashioned one I make tastes really good. There are some simple rules for safe preserving of food. Make sure everything is clean, sterile and that you use good quality ingredients. If your fruit is damaged, old or rotten, then that will be the predominant flavour of your end result. 

Always sterilise your jars (cook your spotlessly clean jars in a 180C oven for 10 minutes), remembering that if here is bacteria in the jar, it has the potential to spoil your hard work. Most relishes use a combination of vinegar and sugar to preserve the food. The acidity of the vinegar helps prevent bacteria from growing, and if it does grow, the fructose component of the sugar will actually displace the water from the bacteria, preventing it from growing. Pretty clever, aye?

If you have never preserved before, relish is a great place to start. It is quick, easy and cheap to make – and it tastes delicious!

Kia makona, Mawera Karetai x

Old fashioned Tomato Relish
  • 1.7 Kg tomato
  • 900gms onion
  • 2c brown sugar
  • 2 Tsp curry powder (hot)
  • 4 dessert spoon dry mustard
  • 6 T cornflour
  • Enough vinegar to mix to a thin paste
  • 2 tblsp salt
Boil tomato, sugar and onion until soft then process to desired consistency and return to heat. Mix all remaining ingredients and add to tomato mixture.

Cook for further 5 minutes then bottle in small, clean, oven sterilised jars. Place cap on immediately. Any jars that fail to seal may be kept in the refrigerator for up to 2 month.

Amaranth Crusty Bread

Happy autumn to you all. The days are already getting noticeably shorter and as I write this we are getting more information about Cyclone Pam – take good care out there over the next week or so. As promised in my last column, my focus for the next few weeks is on grains and the wonderful things you can do with them. Today we are taking about Amaranth – an ancient, tiny but nutritious gluten-free grain.

Amaranth has been an important source of food in South America for at least 6000 years. In the interests of good information, it has to be acknowledged that although it looks like a grain and we treat it like one, in fact it is not a true cereal like wheat and oats etc… it is not from Poaceae family of plants. It is an imposter!

Nutritionally speaking Amaranth is just like the ‘real’ grains of the cereal family, only it is better for you. It contains more protein than other gluten-free grains, it is an excellent source of lysine (an important amino acid) and is a wonderful source of calcium – around five times more calcium than the equivalent weight in rice.

Amaranth is also a rich source of iron, magnesium, fibre, vitamin E and is lower in carbohydrates than rice; it has a low glycemic index and so is the best choice for people who need to watch their blood sugar levels. It is a superfood and it tastes really good.

Amaranth cannot directly replace wheat flour in recipes. It absorbs water very easily and can result in a very dense end product if you do not respect it. If you replace some flour with the amaranth, you will enjoy the nutty flavour and the excellent nutritional benefits of it. I do not recommend it for making fried goods as it will soak up oil.

Kia makona, Mawera Karetai x

Amaranth Crusty Bread

·         1 cup amaranth seeds (whole grain amaranth)
·         1 1/2 cups water
·         pinch of salt
·         2 tsp dry yeast
·         1 Tbsp. raw honey (do not use creamed honey)
·         1/3 cup water
·         4 cups whole wheat flour
·         1/2 cup amaranth flour
·         2 tsp. salt
·         1 1/4 cup warmed milk
·         2 tbsp. soft butter 

In a medium pot mix together amaranth seeds, salt and water. Bring it to boil, and cook for about 10 minutes on a low heat. Turn off the heat and let the mixture soak.

In a small bowl stir yeast and honey into the water and put it aside for 15 minutes.

Mix the flours and salt in a bowl, make a hole and pour the yeast mixture in. Stir the flours and yeast together. Cover the bowl with a damp towel and let the dough rest for 15 minutes.

Stir milk, butter into cooked amaranth and add it to the dough. Turn your dough out and kneed on a lightly floured bench for five minutes. Cover the bowl with a damp towel and let the dough rest until doubled in volume.

Preheat the oven to 240°C.

In a lightly floured surface form the dough to a ball, then put it on a baking sheet. Let it rest for 10 minutes. You can decorate your loaf by scoring it with a sharp knife.

Put the baking sheet on the middle rack in the oven, bake 10 minutes at 240°C, and then 35 minutes more at 190°C.

Ham and Cheese Empanadas

Ham and Cheese Empanadas

It is the best of food; it is the worst of food – but what to do with all the left over ham? Leftovers are great but when you have exhausted all the usual options, the squeals of delight turn to groans of horror at the thought of yet another ham sandwich. What is the best way to solve that problem? An empanada! Empanadas make any leftovers the best way to have them. Welcome to my last food column for 2014.

Empanadas are small, stuffed pastries, filled with whatever deliciousness you have on hand. The dough is cut into rounds and wrapped around a filling, usually including cooked meat and cheese. Originating in the Spain and Portugal, the first recipe for an empanada was published in 1520; they have stood the test of time, and rightly so. Similar to an Indian samosa, it is thought the idea for them was influenced by culinary creations from India or even perhaps the Middle East. 

Empanadas are now eaten all over the world and are so loved that there is even a festival to honour them in Argentina.  

The one main difference in empanadas around the world is the pastry on the outside of them. Some use corn dough, some use white flour dough, some use oil or butter and some use lard. I am pretty sure that no matter what you use, they are all going to be really good. Because it can be really difficult to source good quality Masa Harina (ground corn flour) in New Zealand, I will use white flour in my recipe today.

This is my last column for 2014. I would like to take this opportunity to wish my readers a wonderful start to 2015 and thank you very much for reading my column. If you have missed a recipe, or would like to contact me, you can do so through my website

Kia makona, Mawera Karetai x

Making the Dough:
3 cups all purpose flour
1/4 tsp salt
1 tsp baking powder
115 gms cold butter, cut into cubes
2 tbs lemon juice
1/2 – 2/3 cup chilled sparkling water or still water

  1. Mix the flour, salt and baking powder in a food processor, or mix by hand in a bowl.
  2. Add the pieces of butter, juice and sparkling water – add 1/2 cup of the water to start and then add more as needed or until dough clumps begin to form. If you do not have a food processor, but the butter in with two knives.
  3. Form a ball with the dough and knead lightly.
  4. Place the dough in bowl, cover and let rest at room temperature for about an hour.
  5. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). It’s really important to get the discs very thin since they cook very quickly when you fry them, if after cutting out the round shapes they are still thick, try rolling each disc a little more until it is very thin. Another way to do this is to make small round balls with the dough and then use a rolling pin to roll out each one individually. The discs don’t have to be perfectly round.


  1. Place the some ham, cheese and any other leftovers in the centre of the circle
  2. Carefully fold over the circle with contents into a semicircle. Crimp down the edges with a fork. If the edges won't stick together, wet your finger and rub it along the inside edge of the dough and try again.
  3. Finish the empanadas by deep frying in hot vegetable oil for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels and serve warm with a little salsa. 

Very Berry Ice-cream

I scream, you scream, we all scream for…  berry ice-cream. Cooling on a summers day, perfect with crumble on a winters day, the best form of bribery I know and so delicious. It is really good food and very easy to make without fancy machines.

Who doesn’t like ice-cream? I am sure there is someone out there who ‘won’t touch the stuff’, but they do not live in our home.  At our place ice-cream is usually homemade and it is always good!

When I decided to write about ice-cream this week I realised I did not really know much about the history of it. I was really amazed at how long we have been eating this wonderful treat and where it came from.

Ancient civilizations have served ice for cold foods for thousands of years. The BBC reports that a frozen mixture of milk and rice was used in China around 200 BC. The Roman Emperor Nero had ice brought from the mountains and combined it with fruit toppings. These were some early chilled delicacies

In the Persian Empire, people would pour grape-juice concentrate over snow, in a bowl, and eat this as a treat. This was done primarily when the weather was hot, using snow saved in the cool-keeping underground chambers known as "yakhchal", or taken from snowfall that remained at the top of mountains by the summer capital Ecbatana. In 400 BC, the Persians went further and invented a special chilled food, made of rose water and vermicelli, which was served to royalty during summers. The ice was mixed with saffron, fruits, and various other flavours.

Arabs used milk as a major ingredient in the production of ice cream and sweetened it with sugar rather than fruit juices. It was flavoured with rosewater, dried fruits and nuts.

Maguelonne Toussaint-Samat asserts, in her History of Food, that "the Chinese may be credited with inventing a device to make sorbets and ice cream. They poured a mixture of snow and saltpetre over the exteriors of containers filled with syrup, for, in the same way as salt raises the boiling-point of water, it lowers the freezing-point to below zero.Some distorted accounts claim that in the age of Emperor Yingzong, Song Dynasty (960–1279) of China, a poem named Ode to the ice cheese was written by the poet Yang Wanli. Actually, this poem was named Ode to the pastry is a kind of food much like pastry in the Western world) and has nothing to do with ice cream. It has also been claimed that, in the Yuan Dynasty, Kublai Khan enjoyed ice cream and kept it a royal secret until Marco Polo visited China and took the technique of making ice cream to Italy. (

Who ever thought up the idea in the first place deserved a medal.

Kia makona, Mawera Karetai x

250g berries, plus extra to serve
225g caster sugar
2 large eggs (size 7), plus 4 egg yolks
*You could make some meringues with the leftover whites*
600ml double cream
1. Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve. You have now made a berry coulis.
2. Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water – make sure the bowl isn’t actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
3. In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
4. Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs.
** Extra to the recipe
5. To make meringues, beat the whites to a stiff peak, add in 115gms caster sugar and 115g icing sugar one third at a time. Beat until sugar is dissolved. Pipe or spoon enough for a serving onto a baking sheet and bake at 100C for 1.25 hours. Serve two meringues sandwiched together with whipped cream – lovely with a swirl of your homemade coulis through it.