Road trips and padkos that includes meatballs, chicken sausage rolls and many other memorable budget recipes.

A road trip isn’t complete without padkos! Pack this budget basket and hit the road.

Tuna sandwich with basil cottage cheese

Serves 4 • Total Time 25 Min

Ingredients
½  head broccoli
2 tsp lemon juice
1 tsp crushed garlic
250g smooth cottage cheese
15g fresh basil
salt and milled black pepper
8 slices low GI or seed bread
½  cup sliced cucumber
170g tinned shredded tuna, drained

Method

1. Blanch broccoli in salted boiling water for a minute. Drain and refresh in iced water.
2. Briefly blitz broccoli in a food processor.
3. Add lemon juice, garlic, cottage cheese and half the basil. Briefly blitz mixture and season. 4. Top four slices of bread with remaining basil, cucumber, cottage cheese mixture and tuna. Top with remaining slices of bread and serve.

Pork meatball salad jars

Serves 4 • Total Time 30 Min Plus Refrigeration

Ingredients
FOR THE MEATBALLS
vegetable oil for frying
1 onion, chopped
500g pork bangers, casings removed
½  tsp cayenne pepper
1 tsp dried mixed herbs
1 tbsp Dijon mustard
1 egg, whisked
3 slices white bread, torn, or 1 cup breadcrumbs
salt and milled black pepper

FOR THE DRESSING
¼  cup olive oil
1 tsp Dijon mustard
½  tsp honey
½  lemon, juiced
salt and milled black pepper
¼  head red cabbage, shredded
½  cucumber, sliced
100g assorted tomatoes, quartered
4 Mason jars, for transportation

Method

1. Heat oil in a pan and fry onion for 3-5 minutes. Remove and set aside.
2. Combine remaining meatball ingredients, add onion and season.
3. Roll into 16 balls and chill for 30 minutes to firm up.
4. Heat oil in the same pan and fry meatballs in batches for 5-7 minutes or until golden and cooked through. Drain on kitchen paper and set aside.
5. Combine dressing ingredients and season.
6. Layer dressing, salad bits and meatballs into each Mason jar. Store in a cooler box until ready to serve (shake to dress salad).

Herby chicken sausage rolls

Serves 4 • Total Time 1 Hour

Ingredients
2 chicken breast fillets, sliced
2 carrots, grated
¼  cup fresh parsley, chopped
¼  cup breadcrumbs
1 lemon, zested and juiced
salt and milled black pepper
400g puff pastry
1 egg, beaten
2 tbsp sesame seeds (optional)
½  cup double cream plain yoghurt
2 tbsp peri-peri sauce
fresh coriander for serving

Method

1. Preheat oven to 200˚C.
2. Place chicken, carrots, parsley, breadcrumbs, zest, lemon juice, and seasoning into a food processor and blitz to combine.
3. Place the pastry on a lightly floured surface and roll out lengthways. Cut into 4 equal rectangles, about 10x15cm.
4. Divide filling into four portions and roll each one into a log. They should be slightly shorter than the length of a pastry rectangles.
5. Place a portion of filling in the centre of each pastry rectangle.
6. Fold one edge of pastry over filling and tuck in. Roll to enclose filling and press down on edges to seal. Repeat with remaining pastry and filling.
7. Halve pastries and score the top.
8. Place on a lined baking sheet, brush with egg and sprinkle with seeds, if using.
9. Bake for 25-30 minutes until golden and cooked through.
10. Mix yoghurt and peri-peri sauce in a serving bowl to make a dip.
11. Serve sausage rolls with yoghurt dip and garnish with coriander.

Chicken salad with chive vinaigrette

Serves 4 • Total Time 45 Min

Ingredients
FOR THE SALAD
4 chicken breasts on the bone
glug olive oil
1 sprig fresh thyme
salt and milled black pepper
500g Green beans, trimmed and blanched
20g Hazelnuts, toasted and chopped (optional)
80g baby gem lettuce

FOR THE DRESSING
3 tbsp white wine vinegar
2 tsp Dijon mustard
pinch sugar
¼  cup olive oil
2 tbsp chopped chives
½  clove garlic, minced
salt and milled black pepper

Method

1. Preheat oven to 180°C.
2. Rub chicken with oil and season with thyme, salt and pepper. Roast for 25-30 minutes or until cooked. Set aside to rest.
3. Whisk dressing ingredients, season to taste and add a squeeze of lemon.
4. Halve lettuce heads, toss with a little dressing and arrange on a platter.
5. Debone chicken and cut into thick slices. Toss chicken, green beans and hazelnuts, if using, in remaining dressing and pile on top of lettuce.
6. Finish with a drizzle of dressing and serve.

Chef’s Tip: Instead of adding hazelnuts, try crumbled feta or a boiled egg.

<Words> Sjaan Van Der Ploeg
<Photographs> Fresh Living Magazine