INGREDIENTS

INSTRUCTIONS

Toheroas are considered New Zealand's greatest delicacy. Their flavor is
quite unique. This shellfish is like a very large cockle. It burrows into
the sand and is only to be found on certain beaches and the season in which
it can be gathered is strictly limited as is the catch which can be taken
on any one day. When the toheroa gathering season is on, New Zealanders in
their thousands flock to these beaches to dig by hand or wooden implement
(metal ones are not permitted) for these succulent molluscs. Since a visit
to New Zealand is necessary adjunct to getting fresh toheroas here is a
recipe which uses the tinned variety for those who cannot visit "the land
of the long white cloud".
Some fish heads
1. Boil the fish heads in water for 15-20 minutes with salt and pepper
added to taste.
2. Strain and add minced toheroas from can to the stock and a little grated
onion.
3. Simmer gently for 15 minutes and add milk.
4. Thicken with a little flour and water paste.
5. Whip the cream and add just before serving. 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 4/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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