Did a road trip even happen if there was no padkos? We set a challenge for each member of the team to pack their favourite padkos items when we headed to Makwassie in the North West at the end of May 2023.

Juwan made deviled eggs and his take on classic cucumber sandwiches, JC packed very cute meatballs on sticks and Hannerie made quince candies and also brought some jelly and custard rusks.

DEVILED EGGS

INGREDIENTS

• 6 eggs
• 30 ml mayonnaise
• 5 ml mustard
• A dash of Aromat
• Paprika for garnish

METHOD

1. Boil the eggs for 10 minutes so that the yolks are not runny.
2. Slice the eggs in half lengthwise, removing yolks. Place the yolks in a mixing bowl and the egg whites on a serving platter or tray. Mix the egg yolks, mayonnaise, mustard and Aromat to a smooth paste.
3. Put the yolk mixture into a piping bag and pipe into the egg whites. Sprinkle with paprika and serve. 

CUCUMBER SANDWICHES

Substitute cucumber with thinly sliced radish for variation on the classic. A thick layer of butter is a non-negotiable.

MEATBALLS ON A STICK

INGREDIENTS

• 250 g minced meat
• ½  carrot, grated
• ½ celery stalk, grated
• 5 ml Worcestershire sauce
• ¼ cup breadcrumbs
• ¼  cup grated parmesan cheese
• 1 egg, beaten
• 30 ml fresh parsley
• Salt and pepper
• 100 g cocktail tomatoes
• Oil for shallow frying
• Cocktail bamboo skewers

METHOD

• In a large bowl, combine all the ingredients except the cocktail tomatoes and oil. Mix well until all the ingredients are evenly incorporated, using a fork to remove lumps or large pieces of meat.
• Using your hands, roll small balls of meat – about 20 g each.
• Preheat the pan with oil and fry a few meatballs at a time, until perfectly browned. Remove from the pan and place on kitchen paper to remove excess oil.
• Place one meatball and one cocktail tomato on each skewer, and serve.

KWEPERLEKKERS (QUINCE CANDIES)

INGREDIENTS

• Quince
• Sugar (Same amount in weight as the quince)
• 3 t gelatine

METHOD

• Quarter and de-seed quince, leaving skin on.
• Weigh the quince.
• Cover with water in a pot (enough water for the quince to float).
• Bring to the boil until soft.
• Add the sugar to the pot and keep boiling until the colour of the quince change to red.
• Remove the quince from liquid with a slotted spoon and save the liquid.
• Liquidise the quince to a smooth pulp.
• Dissolve the gelatin in half a cup of the liquid.
• Mix the gelatin with the pulp.
• Cover a square tray with plastic wrap and spoon the pulp into the tray, about 3 cm thick.
• Leave in the sun for 3 days to dry, before turning the over and drying one more day in the sun.
• Cut in squares and roll in castor sugar.
• Store in an airtight container.