Chef Wendy shares Easter side dishes to complete your meal

POLOKWANE – The owner of Rofhiwa Wendy Apryl Nemukula and self-taught chef Wendy Nemukula says she’s proudly South African because our country has a wonderful mix of traditions and cultures.

“Traditionally at this time of year during Easter, we enjoy coming together to enjoy hot cross buns, roast lamb, some pickled fish or even whipping out the braai to add our own local flair,” she told the Polokwane Observer.

Wendy shared two of her best side dishes that a family can make together to add on to the meals.

Red potato salad with red onions:

• One small chopped red onion.
• Two teaspoons of sugar.
• Two and half red potatoes, scrubbed and cut into square pieces.
• Three tablespoons of apple cider vinegar.
• Salt (the kosher one).
• Mayonnaise.
• Freshly ground black pepper.
• Two and a half tablespoons of dijon mustard.
• One tablespoon of whole grain mustard.

Directions:
• Add the red onion inside a small bowl then cover a cup of apple cider vinegar, a cup of water, one tablespoon of sugar, a heavy pinch of salt and a few cracks of black pepper.
• Mix the ingredients all together and make sure that the salt and sugar have dissolved well. Pickle (soak) the little onions for at least 20 minutes or up to 24 hours.
• In a large pot of salted boiling water, add potatoes and allow to cook until tender but not falling apart, 12 to 15 minutes then drain and cool completely.
• Whisk together the mayo in a large bowl, add three tablespoons of apple cider vinegar, dijon, whole grain mustard.
• Season to taste with salt and pepper and drain the pickled onions and add them along with the potatoes (and you can also add celery) to the bowl.
• Toss to coat completely and serve.

Broccoli salad:

• Kosher salt
• Two shredded carrots.
• Half of a red onion sliced into thin slices.
• Three heads of broccoli which are cut into bite-size pieces.
• Six slices of cooked crumbled bacon.
• Half portion of dried cranberries.
• Half portion of sliced almonds.
• Mayonnaise.
• Three tablespoons of apple cider vinegar.
• Freshly ground black pepper

Directions:
• Bring four cups water to a boil in a medium saucepan and generously season with salt.
• Fill a large bowl with ice water.
• Cook broccoli until fork-tender, one to two minutes.
• Using a slotted spoon, transfer to bowl of ice water and let it cool, then drain.
• Transfer broccoli to a large bowl and add the carrots, onion, bacon, cranberries and almonds.
• Whisk four tablespoons of mayonnaise and vinegar in a large bowl, then season with salt and pepper.
• Pour dressing over broccoli salad and stir to combine.