Homemade padkos can be different
When taking on a road trip with the family, “padkos” is sometimes a good option to save money.
It doesn’t have to be soggy sandwiches and warm juice, but can be jazzed up with these scrummy recipes for the whole family:
Spice up nuts with a fragrant spice mix that will give you spicy nuts to chew on.
Another delicious savoury snack made with puff pastry, cheese and herbs.
For those who love baking, a healthy treat to keep the family happy on a long journey is banana muffins.
Tuna and roast pepper sandwiches will take the old tuna and mayonnaise to a whole new level.
Boerie rolls are fabulous as a cold lunch on a long trip.
Chicken and pineapple kebabs are easy to eat and a lovely combination of flavours.
Try this boerewors and corn frittata recipe that serves eight people.
It can be made the night before and cut it into squares.
Boerewors and corn frittata
Ingredients
300g baby potatoes
60ml olive oil
200g boerewors, cut into 2cm lengths
400g whole-kernel sweetcorn drained
20ml chopped fresh parsley
12 eggs
2ml salt and freshly ground black pepper
125ml grated Cheddar cheese
Method
Cut the baby potatoes in half and microwave in a little water, covered, for 5 minutes (or until soft).
Brown the boerewors in a little oil in a pan, adding the potatoes when they’re ready.
Toss the potatoes and the boerewors together until the potatoes are lightly browned (a few minutes). Add the corn and parsley.
Lightly whisk the eggs in a large jug, season with salt and pepper and pour over the ingredients in the pan. Sprinkle with the cheese and cover with a lid and cook for another 10 to 15 minutes or until the eggs are just set.
Cut the frittata into slices and serve with spicy chutney and warm bread.
Another brilliant and tasty snack cut into triangles for easy eating is the cheese and biltong frittatas.
Cheese and biltong frittata
Ingredients
50ml sunflower oil
3 small potatoes, sliced in thin wedges
1 small onion, halved and sliced
4 extra-large eggs
30ml fresh parsley, chopped
125g thinly sliced moist beef biltong
125ml Cheddar cheese, grated
Method
Heat the oil in a medium-sized, non-stick frying pan.
When hot, add the potatoes and fry for about five minutes, until golden and tender. Add the onion and fry for a further two minutes.
Beat the eggs, stir in the parsley and set aside.
Sprinkle the biltong and half the cheese over the potatoes, then pour the egg mixture into the pan.
Keep pushing the mixture into the centre of the pan, allowing the raw egg to flow to the edges.
When almost set, sprinkle with the remaining cheese and place the pan under a hot grill for two or three minutes, until golden.
Remove from the pan, cut into wedges and serve immediately with crusty bread or toast.
A delicious steak wrap and just about anything can be added to this.
Steak wrap
Ingredients
1 tablespoon (tbsp) balsamic vinegar
1 tablespoon olive oil
2 garlic cloves, crushed
2 teaspoons fresh thyme leaves, chopped
1 teaspoon paprika
750g beef rump steak, trimmed
8 white wraps
2 cups shredded iceberg lettuce
4 tomatoes, cut into thin wedges
1 small red onion, finely sliced
200g tzatziki
Method
Preheat barbecue grill or chargrill on medium-high. Combine the vinegar, oil, garlic, thyme and paprika in a shallow glass or ceramic dish. Rub all over the beef. Stand for 5 mins, turning once, to marinate.
Drain beef from marinade. Cook on grill for 2 mins each side for medium, or until cooked to your liking. Transfer to a board to rest.
Meanwhile, heat the wraps on grill for about 1 min each side. Transfer to a clean tea towel and wrap loosely to keep warm while you heat the remaining wraps.
Thickly slice the beef across the grain. Serve with wraps, lettuce, tomato, onion and tzatziki.
Tzatziki sauce:
2 containers plain yogurt
2 cucumbers – peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic.
Process until well-combined.
Transfer to a separate dish, cover and refrigerate for at least one hour for best flavour.
