Good with Garlic and Spices

Te Ao Hou, March 1964, Page 6

Good with Garlic and Spices It makes wonderful fritters, and I prefer paua soup to toheroa soup. Minced, it makes good rissoles. I also cut it into small pieces, marinate it for a while in soy sauce, a cheap sweet wine, a clove of squashed garlic, onions and mixed spices. Then it is rolled in flour and fried in soya bean or peanut oil. Serve with a large dish of pan-fried rice, flavoured with diced bacon, peas, tomatoes, onions, or anything else you fancy. It is delicious. For special occasions I like a dish of paua baked in cream, the way my grand-parents used to do it. Para, the root of the giant king fern, I'm not very fond of. Kina or sea-eggs I still don't like. I cannot remember the name of the huge giant snails found in the bush. I remember the old folks telling me how they were put on the hot embers. The shell was cracked and the flesh inside was then eaten. I have seen the shells of these giant snails many times, especially after heavy rainfall. No doubt some of the older readers would remember its name.