The Letter R Main: Spinach and Ricotta Raviolli

English Pub Food Main: Sausages 3 ways (with mash and mushy peas)

Mexican Main: Chicken Mole

Prep: 15 minutes

Cook: 1 hour 25 minutes

Serves: 6 - 8 

2 Tbsp olive oil

1 onion, chopped

3 cloves garlic, chopped

2 Tbsp chilli powder

1 tsp ground cumin

1/2 tsp ground cinnamon

1 can diced tomatoes, drained

1 bell pepper, chopped

2 chipotle peppers, roughly chopped

1.2 cups chicken broth

2 Tbsp peanut butter

56g bittersweet chocolate, chopped

8 chicken pieces

Toasted pumpkin seeds for garnish

1) Preheat oven to 180C. 

2) Heat oil in a saute pan over medium heat.  Add onion and saute until translucent.  Add garlic and spices and continue to saute to toast and develop flavour.  Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate.  Simmer for 10 minutes.  Puree and strain until smooth. 

3) Sear the chicken in a heavy bottomed pan over medium-high heat until browned on both sides.  Add to casserole dish, cover with sauce and braise in the oven for 45 minutes to 1 hour.  Garnish with toasted pumpkin seeds and serve with rice. 

Source: Paula Deen - Food Network website

Fire Main: BBQ Pork Eye Fillet with Avocado and Mango Salsa

Choice: Well, having never really cooked pork before and never knowing what to do when I have some in the fridge, I decided to be adventurous and give it a go!

Avocado and Mango Salsa

2 mangos, peeled and diced

2 avocados, peeled, stoned and diced

1 red onion finely chopped

1/4 C fresh mint, shredded

1/4 C fresh basil, shredded

1/4 C olive oil

2 cloves garlic, crushed

1 fresh red chilli, finely chopped (deseeded)

2 T lemon juice

sea salt

dash Tabasco sauce

Gently combine the mangos, avocados, red onion, mint and basil in a mixing bowl. In a separate bowl combine all of the other ingredients and drizzle over the salad. Leave for at least 30 minutes before serving.

Source: beach bach boat barbecue by Penny Oliver

Pork Eye Fillet

Two pork eye fillets were plenty for six people. Nothing fancy was done - the meat was seasoned with salt and pepper, ginger and garlic (in the fridge while the guests arrive until ready to be cooked) then they were on the BBQ for around 10 minutes (note: the BBQ is a cheapie and doesn't have a lid so cooking times will vary!).