Claire Aldous - Profile and Journalist Details
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Claire Aldous
Verified
Food Editor, Dish Magazine
Auckland
Beats
Content
By Claire Aldous Verified| Dish Magazine Verified Preheat the oven to 150°C regular bake. Season the ribs all over with salt and pepper. Heat the oil in a large lidded ovenproof pot and sear the ribs until well browned. Do this in batches if needed. Transfer to a plate. Don’t wash the pot. Add all the remaining ingredients to the pot, except the stock, and stir together, smooshing the peanut butter until everything is well combined. Stir in the stock and add the ribs and any resting juices to the pot. Season with salt and pepper then bring to the boil.
By Claire Aldous Verified| Dish Magazine Verified EQUIPMENT: Lightly grease a 20cm fixed-base cake tin and line the base and sides with baking paper. Preheat the oven to 180°C regular bake. BASE: Put the butter, sugar, vanilla and cinnamon in a small pot and heat until the butter is melted. Bring to the boil then cook for 1 minute, stirring constantly. Tip into the tin and tilt to evenly cover the base. Cool for 5 minutes. Arrange the apple slices, overlapping in the base (pack them tightly together as they will shrink on cooking).
By Claire Aldous Verified| Dish Magazine Verified Preheat the oven to 150°C regular bake. Season the ribs all over with salt and pepper. Heat the oil in a large lidded ovenproof pot and sear the ribs until well browned. Do this in batches if needed. Transfer to a plate. Don’t wash the pot. Add all the remaining ingredients to the pot, except the stock, and stir together, smooshing the peanut butter until everything is well combined. Stir in the stock and add the ribs and any resting juices to the pot. Season with salt and pepper then bring to the boil.
Company Info
Dish Magazine
Dish is a multi-award-winning magazine and New Zealand's most loved foodie title. We are our audience's go-to source for recipes, reviews, drinks, travel, interviews and lifestyle inspiration. Our continued growth and cross-platform success across print, digital and events is thanks to the powerful connections and credibility we have spent 20 years fostering with our audience - our community! The Dish community gets enormous value from our high-quality, achievable, trusted recipes, our dedication to excellent editorial content, and our unparalleled insights on home cooking, wine and beverage, hospitality, travel and lifestyle. Owned by SCG Media.
'+64 9-360 5700
Founded: 2004