EAT

the journeys feast

Words Nicky Manson Photos Jackie Cameron recipes Karen Edwards Photography; karene@bundunet.com

We love road trips but we love padkos even more. Whether it is fancy meals
served in a lunch box, or quick snacks rolled up in wax paper all car
snacksdeserve to be created with love and devoured in gusto. We chat to
celeb chefs and local cuisine gurus for their padkos ideas
I love making mini pitas. They dont make
a mess and are quite filling. You can
prepare them beforehand and Id
include some yummy fillings such as:
hummus, jalapenos, grilled chicken
breast and watercress. Or feta,
beef strips, sweet and sticky sauce
(sweet chilli or a spicy chutney) and
chopped tomato. Or chickpeas,
lemon zest, tsatziki and wild rocket.
Leandri van der Wat, co author of
cookbook Two and SA Masterchef 2013
contestant.

My mother always used to pack us the

coolest padkos cooler boxes when we were
little and road tripping through the Karoo down to
the chilly waters of the Cape for December holidays.
To me, padkos has to be varied. Variety is the spice
of life and on a long road trip people need to have
options. So Id include the following as basics: biltong,
sandwiches, frozen box juices, cold water, COFFEE
(because how can you road trip without coffee?) and
a packet of jelly sweets. But my favourite road trip
food is my own version of a rocky road snack. I spread
out marshmallows on a silicon mat and place them

in a scorching hot oven for two minutes, until the top

starts browning and the marshmallows have puffed
up. Then I take them out of the oven and immediately
press pretzels into the top and then cover with melted
chocolate and dollops of peanut butter. If you let
it harden you can cut into little bars perfect for
snacking while driving or playing the air
guitar in the car. And whats better
is that the mix of salty, sweet and
crunch hits the spot in every
which way.
Seline van der Wat, co author
of cookbook Two and SA
Masterchef 2013 contestant.

My passion is cooking, and

I love to keep myself busy
in the kitchen on weekends.
My favourite picnic or snack is
definitely Scotch eggs, but please
dont give too much to my dad in the
car (ha ha).
Rochelle Harmse Gr7, Laerskool Nelspruit and winner of
Heidel Eggs Kiddies Cook off.

Jann Hills Roasted vegetable salad sandwich (serves 4)

Ingredients: 4 ciabatta rolls, courgettes, onion, large red pepper, carrots,
butternut, olive oil, basil pesto
Directions: Slice the vegetables in strips about 5mm thick. Arrange the veggies
on baking trays, the peppers with the butternut, the courgettes on their own,
and the carrots with the garlic. Bake them in the oven with a generous amount
of olive oil and black pepper. Allow them to cool. Bake the rolls according to the
instructions, whilst still warm, slice them open and spread with pesto. Layer the
roasted vegetables with some of their oils on the roll. When you are happy with
the amount of veggies, close up the roll, and wrap tightly in cling film. Keep the
rolls in the fridge overnight. They will be perfect for your lunch the following
day. Be sure to be generous with the oils from the veggies, as they will help to
moisten the bread, and infuse all the flavours.

My favourite padkos is a
roasted vegetable salad
sandwich. Easy to make, easier
to eat. I love creating special
food, using fresh ingredients.
Jann Hill, White River
catering guru.

EAT

Rochelles Scotch
eggs
Ingredients
6 medium boiled eggs,
cooled and peeled. (Keep
submerged in a bowl of water in the fridge)
1kg lean mince
2 eggs
Salt and parsley with mixed herbs spice
to taste
1 cup crushed breadcrumbs
Directions
Roll mince out in circle, and place on Glad
Wrap. Fold mince over egg (sprinkle salt
over egg first). Make sure the whole egg
is covered and packed tightly. Mix salt,
parsley and bread crumbs together. Dip in
egg and roll in breadcrumb mixture.

I have happy memories of a trip that

my sister, Sheldeen, and I did with
our Uncle Alistair and Aunty Norah.
The day before, my dad took us to
the shops so we could stock up on
sweets for the trip and that evening
I helped my aunt make meat balls,
chicken wings and other convenient,
delicious, travelling nibbles. These
were happy times. The padkos would
have to fit the occasion nothing
mundane. The usual combinations
dont do it for me anymore so I have
a few interesting options; nothing
over the top. I consider a chicken wing
the perfect savoury, crispy snack. My
chocolate-dipped pumpkin seeds
covered in loads of good-quality cocoa
powder are irresistible and they make
an interesting sweet-and-savoury
combination. Heres to happy foodie
travels. Jackie Cameron, owner of School
of Food and Wine and author of Jackie
Cameron Cooks At Home.

Jackie Camerons chocolate-dipped pumpkin seeds

Ingredients
75g Pumpkin seeds roasted
200g Dark cooking chocolate, melted
Cocoa powder, for dusting
Directions
When the pumpkin seeds come out of the oven hot and roasted,
place these into the melted chocolate. Mix these around and with
a fork place clusters onto baking paper. Allow to cool and for the
chocolate to set. Then dust with the cocoa powder. Store in an
airtight plastic container.

ISSUE 54 |

37

EAT

Great tip
Make up small cooler bags
for each child with their own
(healthy, gourmet) snacks
and then they can regulate
themselves (instead of you
hearing Mommmm can I
have...)

Caelyn Whitlocks sandwich

rolls (serves 12-18 rolls)
Ingredients
2 cup bread flour
2tbsp sugar
4tsp baking powder
1tsp salt
3tbsp butter, softened
3/4 cup milk
6-8 slices (each) of ham, turkey,
pastrami (or any preferred meat)
Sliced smoked provolone
Sliced Gouda or Cheddar cheese
Jackie Camerons oats coated chicken wings
Ingredients
250ml oats
250ml breadcrumbs
Salt and freshly ground black pepper to season
12 chicken wings
250ml cake flour
3 whole eggs, lightly beaten
Sunflower oil, for frying
Directions
Place the oats and breadcrumbs on an oven tray and roast in the oven for about
10 minutes, until toasted. Blend well together in a food processor. Season with
the salt and pepper. Keep aside. Take the chicken wings, firstly coat them with
the flour, then with eggs and then lastly with the oats crumbs.
Poach in stock or water for 15-18 minutes to start the cooking
process. Fry in warm oil, until the chicken is cooked and the
outside is golden.

1/2 cup crumbled Feta cheese

Fresh Basil or dried Italian herbs
seasoning
Directions
Mix together dry ingredients in a
large bowl.Cut in softened butter
(with hands or a dough cutter)
until crumbly.Stir in milk to form
light dough.Flour or lightly oil
counter and roll out dough in a
rectangle.Layer all of your meats
across the dough.Next, layer
cheeses and sprinkle feta.Place
fresh basil leaves OR sprinkle
dried Italian herbs over
meat and cheese.Roll up
dough and fillings.Cut

Sandwich Rolls are just about my favourite travel

dining accessory. Have a little fun and add your
own twist and preferences to this basic recipe.
Caelyn Whitlock, the dessert queen of catering
company Douceur.

38 | LOWVELD LIVING

into 18pcs or 12 (for

thicker rolls).Bake for
10-15min or until golden
brown.Serve fresh or
freeze up to a month.