We see them at our traffic lights, we see them on the long road, we see them at friendly get-togethers, we basically see them everywhere we go but have you ever wondered what makes the perfect padkos for bikers? Arlene and Grace Rodrigues from the Harley-Davidson Club of South Africa, Bloemfontein branch (HDSA) sat with Get It to let us in on what food makes the cut and what does not!
Grace Rodrigues’ journey started where life for most normally ends – she was divorced and ended up going to the Harley Club, although she had never ridden a bike before, her assistant convinced her to join the HDSA. Grace never looked back.
Elrie Joubert’s biking journey started when her husband bought a bike and she rode pillion with him, she then decided it was time to hit the road on her own! She bought a trike for space and balance.
The ultimate guide to nutritious Padkos
Both Grace and Elrie mentioned that bikes normally cannot be overloaded or carry too much weight, so it is always advisable to pack light. Here are five delicious treats they like to pack for the road:
- Mini Swiss Roll treats
- Meatballs and Mini beef burgers
- Mini chocolate bars
- Cocktail sausages with a delicious mustard dip
- Grace’s Prego treat
Grace treated us with her beloved Prego recipe:
Ingredients:
500-600g rump steak
Scotch fillet or topside
25ml olive oil
4 cloves of garlic
2 bay leaves
100g butter
4 buttered Portuguese rolls
For the marinade:
30ml Olive oil
250ml white wine
1 bay leaf
2 garlic cloves
Salt and pepper for taste
Piri-piri chillies for taste
Method:
Slice the meat thinly and mix all the ingredients for the marinade. Place the mixture on the meat for 3 to 4 hours. Heat oil, butter and bay leaf in a pan. Fry the steaks to taste. Add the marinade to the pan and simmer until it’s thick.
Cut the Portuguese rolls open and dip the inside of each roll in the gravy. Place the steak in the roll and savour it at once. Or alternatively, place the steak in the roll, spoon the gravy carefully over it and close the roll to absorb the gravy, this recipe serves four.
Dos and Don’ts on the road:
Do pack a cool bag with ice packs
Do pack non-spoilable foods like biltong, fruit and nuts
Don’t pack dairy products due to the heat of the road, it melts easily
Don’t pack products that do not seal well because it is most likely to spill due to bumps on the road.
Local Breakfast Run hotspots:
Airborne Café
Gregory’s
Tom’s Place
Be Human-Middelwater
Pro Tip: Freeze your water the night before for the long road ahead for cool hydration.
Text: Abigail Visagie Photographs: Gypseenia Lion
