Gauteng Community Safety MEC Sizakele Nkosi-Malobane on Tuessday reassured the public that student l.
THERE cannot be a single person who is sorry to see the back of winter and the mild weather of these past few days could well signal an early spring.
A change of seasons should also indicate a change in eating habits.
In winter we seem to prefer soups, stews and a lot more starch but summer heralds the arrival of salads, cold meats and that all-time South African favourite, the braai.
Whether it be cooking over coals, wood or gas, there's a recipe to suit everyone's dietary habits and pocket!
From simply throwing on a couple of chops and pieces of wors to an exotic seafood paella, the choice is only limited by your own imagination.
First you need to a braai stand. Depending on your budget, you can spend anything from R100 to R10000t.
Then you need to decide on using charcoal, briquettes or wood.
Place a fire-lighter in the middle of the braai, build a pyramid of briquettes around it and you are ready for action.
A braai is normally ready for cooking after about an hour.
What you are after is a nice, constant heat so the food cooks right through. There is nothing worse than burning the outside of a piece of meat and finding it raw inside.
Chicken is always nice on a braai and the best cuts to use are drumsticks and thighs. My favourite recipe, and one that is simple to prepare, is a peri-peri sauce.
Mix the above together and place in a plastic bag. Add the chicken pieces and allow to stand overnight in the fridge.
There is nothing quite like a couple of lamb chops on the braai. I prefer the thin cuts because they tend to be more crispy. You will need:
Blend together and pour over the chops and allow to stand for approximately four hours. Grill the chops and use a small brush to baste the meat while it cooks.
This one is for those who don't eat meat but don't want to miss out on the joy of braaiing - a fish braai.
Clean the fish and remove all scales. Mix the above ingredients and rub on to the fish. Wrap the fish in tin foil and either place on the grid or directly on the coals.
You are basically steaming the fish and the beauty is all the ingredients remain in the tin foil and get absorbed into the fish. Yummy.