Roasted Corn-Chicken & Malax Loaf and Smoked Bacon Bake


  • 4 breasts of corn-chicken
  • 4 slices of Malax Loaf
  • 100 g smoked bacon
  • 4 stalks of Pok Soy cabbage
  • 200 g carrots
  • 50 g butter
  • 150 g crème frâiche
  • 1 l orange juice
  • 1 sweet onion
  • 1 twig of fresh tarragon

Trim excess fat and excess pieces of skin off the chicken breasts.
Brown the chicken skin down in a pan, until golden brown.
Bake them in the oven, in 120°C, until done.

Cut the loaf slices into cubes.
Cut the bacon into small pieces.
Chop the cabbage into sticks.
First fry the bacon and bread in the pan.
Then add the cabbage and fry lightly.
Season with salt and pepper.
If you wish, you can add fresh and chopped
parsley in the pan.

Carrot puree
Peel and chop onion and carrots.
Let them simmer in butter in a pot.
Add orange juice and, if needed, water until it covers the carrots.
Add tarragon.
Boil the carrots until done.
Remove the tarragon twig.
Drain the carrots well.
Put the carrots in a blender when still hot.
Add crème frâiche and run to smooth puree.
Season with salt and pepper.