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Suggest a better descriptionKina 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
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 4 | ||
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Calories: 120 | ||
Calories from Fat: 63 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 220mg | 8 % | |
Potassium 56.8mg | 1 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 9.6g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 120
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