Ingredients

4 x 100g chicken breast

1 teaspoon Wildfire Spice*

Yarras Grove olive oil, as needed

3 cobs sweet corn

1 chilli, chopped

1 teaspoon minced Buderim ginger

2 litre chicken stock

200g polenta

100ml coconut cream

seasoning to taste

100g emu proscuitto

(* Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=15 )

Preparation

  1. Marinate the chicken breast in Wildfire Spice and olive oil.

  2. Remove the corn from the husk and rub with olive oil; BBQ until tender.

  3. Add some oil to a pan and briefly fry the ginger and chilli; add the chicken stock and bring to the boil.

  4. Add the polenta, chicken and coconut cream and simmer for 5 minutes.

  5. Remove the corn kernels from the cob and add them to the soup; simmer for 1 minute more