Not exact matches
Just remove the plastic
wrap but retain the foil, pop it
in a preheated oven and bake
until it's
bubbling and the eggs are set.
Set aside, covered
in plastic
wrap,
in a warm place for about 30 - 45 minutes, or
until you see small
bubbles / blisters / pits on the surface of the dough — it will not double, but should rise slightly!
Cut the chicken breast
in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken
in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid
bubbling simmer
until the sauce thickens to a glaze, this will only take a minute or so, place the chicken
in the lettuce
wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.
directions For the White Chocolate
Bubble Wrap and Curls:
In a medium bowl add the 16 ounces of the chopped white chocolate and microwave in 15 - second intervals stirring until smoot
In a medium bowl add the 16 ounces of the chopped white chocolate and microwave
in 15 - second intervals stirring until smoot
in 15 - second intervals stirring
until smooth.
Cover with plastic
wrap and let dough rise at room temperature,
in a draft - free area,
until its surface is covered with tiny
bubbles and the dough has doubled
in size, approx. 6 - 10 hours.
Cover the bowl with a lightly oiled or sprayed piece of plastic
wrap and place
in a warm, draft - free spot
until the dough has at least doubled
in volume and there are delicate
bubbles across the surface, 1 1/2 to 2 hours.