Planning a family road trip over the long weekend and not sure what to pack? Whether you’re the driver, passenger princess or strapped in the back, our cheap and cheerful padkos nibbles are here to keep everyone going!  

Travel Nibbles – Fuel-packed snacks   

Choc-coconut peanut clusters 

Makes 24

Turn up the crunch by swapping out the smooth peanut butter for a crunchy version.  

Method 

You’ll need 24 cupcake holders to fill two 12-hole muffin trays. Combine ½ tub (200g) smooth peanut butter and ¼ cup (60ml) sifted icing sugar and mix well. Set aside. Melt together 3 big slabs (150g each) dark chocolate and 1 Tbsp (15ml) canola oil in the microwave at 10-second intervals, gently stirring after each one. Tip in 2 cups (275g) salted peanuts and ½ cup (45g) desiccated coconut and mix well. Drop about 1-2 teaspoonfuls of the chocolate-peanut mixture into each cupcake holder, then drop a small blob, about half a teaspoon of peanut butter- icing sugar mixture into the centre of each peanut cluster. Top the peanut butter blob with more chocolate mixture to cover it. Allow the mixture to set at room temperature until firm.

Chocolate and caramel popcorn trail mix 

Makes about 8 cups (2L)

You can easily swap out M&Ms for smarties or even chocolate chips if you like.

Ingredients

7 cups (1.75L) popped popcorn 
½ box (175g) wheat cereal (we used Jungle Crunchalots Fillows cereal) 
1 cup corn flakes
1 packet (100g) walnuts or peanuts
1 packet (200g) M&M’s  

For the caramel

½ cup (125g) cubed butter 1 cup (220g) brown sugar 
1/3 cup (80ml) golden syrup
1 tsp (5ml) bicarbonate of soda 1 tsp (5ml) vanilla essence
1 tsp (5ml) fine salt  

Method 

1. Combine the popcorn, cereal, corn flakes and nuts in a large bowl. Set aside. 
2. Melt the butter over medium heat.
3. Add the sugar, syrup and stir well to combine.
4. Bring mixture to a boil, while stirring.
5. Reduce the heat and stir for another 5-8 minutes.
6. Remove from heat and whisk in bicarbonate of soda, vanilla and salt.
7. Pour over popcorn mixture and mix to coat well.
8. Arrange popcorn in a single layer onto greased and lined baking trays.
9. Bake at 180°C for about 15-20 minutes, tossing every 5 minutes.
10. Allow to cool before tossing through M&M’s.
11. Store the trail mix in an airtight container.  

Biltong & ranch – spiced popcorn trail mix 

Makes about 8 cups (2L)

No sour cream popcorn seasoning? Mix together 1⁄4 cup (60ml) milk powder and 11⁄2 tsp (8ml) cream of tartar. 

Ingredients

For the ranch spice

3 Tbsp (45ml) sour cream popcorn seasoning
1 Tbsp (15ml) each garlic and onion powder
2 tsp (10ml) mixed herbs
2 tsp (10ml) dried dill
1 ½ tsp (5ml) fine salt
1 tsp (5ml) sugar 
1 tsp (5ml) mustard powder 
Milled pepper  

1 packet (200g) pretzel and cracker mix (or plain pretzels) 
1 cup (50g) corn flakes
1 packet (250g) salted peanuts 
1⁄4 cup (60ml) melted butter
6 cups (1.5L) popped popcorn 
1 cup (50g) biltong rugby mix (or a mix of biltong, salami or dried sliced meats)   

Method 

1. Combine the ranch spice ingredients. Set aside.
2. Combine the pretzel mix, corn flakes and nuts. 
3. Add the ranch spice to the butter and mix well.
4. Pour over pretzel mix and toss to coat well. 
5. Add popcorn and give it another toss, making sure to coat lightly.
6. Spread evenly onto a lined baking tray. 
7. Bake at 180°C for about 15 minutes, stirring every 5 minutes until toasted.
8. Mix through biltong rugby mix and bake for another 8-10 minutes. 
9. Cool completely before tossing through the biltong mix, then store it in an airtight container. 

Super sarmies – Travel approved

Pastrami and cheese loaf with atchar mayo 

Serves 6-8  

For the really long roads you’ll need a sturdier base. Simply swap out the French loaf for a baguette.

Ingredients

¼ cup mango atchar
1 cup mayonnaise
salt and milled pepper
1 french loaf (2 mini loaves work well too)
butter for toasting
1 packet (80g) rocket (or butter lettuce) 
10-12 cheddar slices
1-2 packets (125g each) sliced pastrami, sliced ham or shaved chicken
6-8 pickles, cut into ribbons 
1 avocado, sliced   

Method 

1. Combine atchar and mayo and season. Set aside.
2. Halve the French loaf lengthways, making sure not to cut all the way through and toast in a pan with butter.
3. Spread the mayo mixture onto both halves.  
4. Layer with rocket, cheese, sliced pastrami, pickles and avo.
5. Sandwich closed and serve. 

Triple chicken club sarmie 

Serves 8

Using three slices of bread instead of just two makes for a much more sturdy sarmie, perfect for those long road trips.

Ingredients

1-2 avocados, smashed 
squeeze lemon juice
salt and milled pepper
1 loaf sliced bread, toasted on both sides 
½ – 1 cup mayonnaise
½ head butter lettuce, leaves separated 
16 Emmental or Gouda slices
4 tomatoes, sliced
2 packets (125g each) shaved chargrilled chicken  

For serving

potato crisps 
pickles  

Method

1. Combine smashed avo with lemon juice and season. Set aside.
2. Spread the bread slices with mayo.
3. Layer one slice of bread with lettuce, cheese, smashed avo, tomato and chargrilled chicken.
4. Top with another slice of bread and repeat the layering process.
5. Sandwich closed with a third slice of bread.
6. Cut into triangles, secure with a toothpick and serve.
 

Jerk-spiced chicken wings  

Serves 8

Serve these as is, with store-bought tzatziki or a herbed yoghurt sauce.  

Ingredients

800g-1kg chicken wings 
Salt and milled pepper 
¼ cup jerk spice
Glug olive or canola oil  

For serving

Grilled or fresh pineapple chunks, optional
Lime halves or wedges 
Herbed yoghurt sauce (mix 1 cup yoghurt with a handful chopped coriander and juice (30ml) and grated peel of ½ a lemon)  

Method 

1. Cut the chicken wings into smaller portions. Season well.
2.  Combine the jerk spice and oil then rub over chicken to coat well.
3. Marinate for at least 30 minutes or overnight.
4. Roast in the oven at 160°C for about 20 minutes, tossing halfway through.  
5. Serve with the pineapple, lime and herbed yoghurt sauce on the side. 

Jerk spice

Makes about 1 cup

Combine 2 Tbsp each dried thyme, garlic powder (or crushed flakes), onion powder, cayenne pepper, smoked paprika and sugar, 1 Tbsp dried parsley, 2 tsp each allspice, cinnamon, nutmeg, chilli flakes, salt and milled pepper. Mix well, store in an airtight container and use as needed.

Recipes & Styling: Gail Damon
Photographs: Zhann Solomons

The post Tasty padkos nibbles for your next road trip appeared first on MyKitchen.

We took inspiration from Southern flavour for these chipotle chicken wings with maple sauce. And they go down so well with a side of mac ‘n’ cheese!

SERVES 4–6 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the maple sauce
⅓ cup tomato sauce
4 tbsp maple syrup
3 tsp Worcestershire sauce
1 tsp Dijon mustard
½ jalapeño, finely chopped
For the chipotle rub
2 tsp chipotle seasoning
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
2 tbsp olive oil
For the wings
12 chicken wings
Chopped spring onion, to garnish
Sesame seeds, to garnish

METHOD
For the maple sauce
1. Simmer all the ingredients over medium heat for 10 minutes, then set aside.
For the chipotle rub
1. Combine all the ingredients. Season with salt and pepper.
For the wings
1. Pat the wings dry with a paper towel, then coat evenly with the rub.
2. Braai over medium-hot coals for 15 minutes, turning occasionally. Remove from the coals and baste in the sauce. Braai for another 5–10 minutes.
3. Garnish the chipotle chicken wings with the spring onion and sesame seeds. Serve with the remaining sauce and some mac ‘n’ cheese on the side.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Chicken wings and mac ‘n’ cheese are two American South favourites! But we also happen to be big fans right here in SA. Speaking of mac ‘n’ cheese, try our quick and easy cheat’s option.

The post Chipotle chicken wings with maple sauce appeared first on MyKitchen.

Give the BBQ sauce a break and try something completely different with your wings. How about Cambodian curry chicken wings with a side of rice?

SERVES 4–6 // COOKING TIME 50 min

INGREDIENTS
2 garlic cloves, minced
2 cm ginger, grated
2 red chillies, seeded and finely chopped, plus extra to garnish
Zest and juice of 1 lime
½ cup coconut milk
2 tsp cumin
1 tsp paprika
½ tsp turmeric
½ tsp nutmeg
12 chicken wings
4 tbsp honey
2 tbsp soy sauce
1 tsp fish sauce

METHOD
1. Make a marinade by combining the garlic, ginger, chilli, lime, coconut milk and spices.
2. Arrange the chicken wings in a single layer in a shallow container and pour over the marinade. Toss to coat. Marinate for 2 hours.
3. Mix the honey, soy sauce and fish sauce, to baste.
4. Place wings skin-side down on a braai grid over medium-hot coals. Braai for 15 minutes, then brush both sides with the basting sauce and braai for another 5–10 minutes, until crispy.
5. Serve the wings topped with the micro herbs, red chilli and some cooked rice.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Nothing beats classic Peri-peri chicken wings, but with a healthy side twist!

The post Cambodian curry chicken wings with rice appeared first on MyKitchen.

Ain’t no thing but a chicken wing! These harissa and tomato chicken wings will go down perfectly with a side of roasted veggies.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
12 chicken wings
2 tbsp olive oil
Zest and juice of 1 lemon
½ cup harissa paste
1 red onion, thinly sliced
2 garlic cloves, minced
2 tbsp sugar
2 tsp cumin
1 tsp paprika
1 tsp ground coriander
½ cup cherry tomatoes

METHOD
1. Season wings with salt and pepper, then toss with olive oil, lemon zest and juice, and harissa paste. Marinate for 2 hours.
2. Heat oil in a pan over medium heat and fry the onion for 8 minutes, until softened and slightly caramelised.
3. Add the rest of the ingredients and fry for Another 10 minutes, until the tomatoes are bursting and the sauce has thickened slightly. Set aside.
4. On a braai grid over medium-hot coals, braai the wings for 15 minutes, turning occasionally. Remove from the heat and baste with the tomato sauce and braai for Another 5–10 minutes.
5. Once cooked, toss the tomato chicken wings through the remaining warm sauce, until coated. Serve hot, garnished with fresh micro herbs.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Harissa makes the perfect pairing with veg, which is why this grilled avo, baby potato and harissa salad is a must!

The post Fried harissa and tomato chicken wings appeared first on MyKitchen.

Sneaky starter or a delicious main, there’s nothing as crowd-pleasing as BBQ chicken wings. Go for this saucy whisky BBQ flavour with sweet-chilli mayo.

SERVES 4-6 // COOKING TIME 1 hour

INGREDIENTS
For the whisky sauce
1 cup whisky
¼ cup tomato sauce
1 tbsp Worcestershire sauce
1 tbsp apple-cider vinegar
3 tbsp brown sugar
2 tsp lemon zest
For the wings
2 garlic cloves, minced
3 tsp paprika
2 tsp cumin
1 tsp cayenne pepper
1 tsp dried parsley
1 tsp dried thyme
12 chicken wings
3 tbsp olive oil
2 tbsp chopped chives, to garnish
For the sweet-chilli mayo
¾ cup mayonnaise
¼ cup sweet-chilli sauce
Juice of 1 lime
½ tsp paprika

METHOD
For the whisky sauce
1. Bring all the ingredients to a boil over medium heat.
2. Lower the heat and simmer until slightly reduced and thickened, about 10-12 minutes.
For the wings
1. Combine the garlic, spices and herbs. Toss chicken wings in the olive oil, then rub with the spice mix.
2. Thread the wings on to skewers and place skin-side down on a braai grid over medium-hot coals. Cook for 5-7 minutes on each side.
3. Remove from the heat and baste with the whisky sauce. Braai for another 10 minutes, until cooked through. Baste with the remaining sauce just before serving.
For the sweet-chilli mayo
1. Combine mayonnaise, sweet-chilli sauce and lime juice. Sprinkle with paprika.
2. Garnish the wings with fresh chives. Serve with braaied mielies, lime wedges and the sweet-chilli mayo on the side.

Recipe: Jessa-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

These BBQ pulled chicken sliders also deserve a place on the appetiser platter!

The post Whisky BBQ chicken wings with sweet-chilli mayo appeared first on MyKitchen.

Mzansi Cuisine Style food blogger Thuli Gogela shows us how to make the perfect barbecue chicken wings with this tasty local recipe!

MAKES 15 // COOKING TIME 1 hour 55 min

INGREDIENTS
15 chicken wings
2 tbsp barbecue spice
6 tbsp soy sauce
4 tbsp tomato sauce
4 tbsp honey
2 tbsp olive oil
3 spring onions, sliced, to serve
1 cup coriander, to serve

METHOD
1. Light the braai or preheat the oven to 200°C.
2. Pat the chicken wings dry with paper towel and pop into a bowl.
3. Mix together the barbecue spice, soy sauce, tomato sauce, honey and olive oil. Pour over the chicken wings and toss, until they are all fully coated.
4. Allow to marinate in the refrigerator for at least an hour, but preferably overnight.
5. Braai the chicken wings over hot coals, brushing with extra marinade throughout, until cooked through. Make sure the coals aren’t too hot otherwise the chicken will be dark on the outside but raw inside. Or cook them in the oven for 35-40 minutes, basting throughout, until done.
6. Serve with onion and coriander.

Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Peri-peri chicken wings are another South African foodie favourite that we just can’t get enough of!

The post Foodie Thuli Gogela’s famous Barbecue chicken wings appeared first on MyKitchen.