2 c Fresh Kina tongue
1 c Breadcrumbs
2 Rashers Bacon
Kina or sea eggs are a staple Maori food for those fortunate enough to live
close to the sea. Kina is found at low tide in rock crevices and under
ledges of rock. They should only be gathered however in summer when they
are sweet. Maori lore says it is best for them to be gathered at low tide
on the first, second and third days after a full moon. When opened the
shell will be found to contain a mass of fine grit and shell, a purple
membrane and five tongues which are red. The tongues should be scraped from
the shell with a spoon taking care not to include any membrane or grit.
Method: 1. Place alternate layers of kina and breadcrumbs, into a buttered
pie dish finishing with a layer of breadcrumbs.
2. Cover with chopped bacon.
3. Bake at 350 degrees for about 30 minutes until the crumbs and bacon are
crisp and the tongues are cooked. Serves 4
SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
Jim Bodle 5/93
From
Yields
4 Servings