Issue 55
JUNE 2020
CELEBRATING BROCKS
THE WONDER MARE
JAYDEN BROWN
ON A MISSION
AUSSIE SCOOP
AT ROYAL WINDSOR

PLUS: HEATH RYAN’S EVENTER HIT LIST, EMMA BOOTH ON TOKYO 2021, TRAVEL TO TUSCANY, KERRY MACK’S EQUINE LIBRARY, DEVELOPING THE DRESSAGE HORSE WITH TONY UYTENDAAL, HOW HORSES SEE & MORE

AUSTRALIA`S BEST EQUINE MAGAZINE
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Issue 55

CONTENTS

JUNE 2020
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A few Words

FROM THE
CHAIRMAN

ROBERT MCKAY

Ryan's Rave

WHAT I LOOK FOR IN AN EVENTING HORSE

BY HEATH RYAN

Dressage

JAYDEN BROWN
ON A MISSION

BY ROGER FITZHARDINGE

Para Equestrian

WHEN THE GOAL
POSTS CHANGE

BY EMMA BOOTH

Special feature

FROM SYDNEY
TO THE WORLD

BY DAWN GIBSON

EQ Journeys

DOING IT TOUGH
IN TUSCANY

BY JANET NORMAN

Eventing

BROCKS THE
WONDER MARE

BY AMANDA YOUNG

Showing

FROM RACECOURSE TO ROYAL WINDSOR

BY ADELE SEVERS

Special feature

A SOCIAL LICENCE FOR EQUESTRIAN SPORTS

BY EQ LIFE

Health

THROUGH A
HORSE’S EYES

BY KATE HERREN

Training

THE LITERATE
HORSE RIDER

BY DR KERRY MACK

Training

DEVELOPING
THE CORRECT DRESSAGE HORSE

BY TONY UYTENDAAL

Health

THE PRINCIPLES OF REHABILITATION

BY DR MAXINE BRAIN

Health

5 WINTER PROBLEMS

BY EQ LIFE

My Favourite Dish

CHICKEN WITH
TARRAGON & MUSHROOMS

BY ROGER FITZHARDINGE
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Roger Fitzhardinge, pictured here riding Amerigo. © Toni Venhaus
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Equestrian Life’s resident dressage expert and online competition judge, Roger Fitzhardinge, has more than an eye for horses — he can pick a winner in the kitchen as well.

Roger’s favourite dish at the moment is Chicken with Tarragon and Mushrooms.

“This is a real winner, and I serve it with mashed potato. When making the mash, add some Parmesan cheese, butter and a dash of cream… And the best-kept secret to is to crack an egg in when you start to mash it. Also serve with green beans. It’s so easy!”

Preparation time: 10 minutes

Cooking time: 50 minutes

Serves 6

INGREDIENTS

6 large (700g) chicken breast fillets, skin removed

¼ cup olive oil

3 rashers bacon, cut into strips

300g button mushrooms, thinly sliced

½ cup dry white wine

2 tablespoons tomato paste

1 teaspoon dried tarragon

½ cup cream

3 spring onions, finely chopped

Salt and freshly ground black pepper, to taste

METHOD

1. Trim chicken of excess fat.

2. Preheat oven to moderate 180 degrees Celsius. Heat oil in large, heavy based pan. Add chicken. Cook over medium-high heat, 2 minutes each side, turning once. Remove from pan, drain.

3. Add bacon to pan. Stir over medium heat for 2 minutes, add mushrooms. Cook 5 minutes, add wine, tomato paste and tarragon to pan. Stir until mixture boils. Reduce heat and add cream; simmer 2 minutes. Remove from heat, stir in spring onions. Season to taste.

4. Arrange chicken over base of shallow oven-proof dish. Pour sauce over chicken. Bake, uncovered for 30 minutes or until chicken is tender.

If you want to receive feedback on your dressage test from Roger Fitzhardinge, don’t forget to enter our June competition — visit eqlife.5stream.com to learn more! EQ

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