ISSUE 56
JULY 2020
WHERE TO
NOW FOR EQUESTRIAN AUSTRALIA?
George Sanna
The legend continues
10 TIPS FOR RIDING
THE PRELIM TEST

PLUS: SUE-ELLEN LOVETT TELLS ALL, SOPHIE ADAMS IN THE UK, GOOD DRESSAGE PRESENTATION, EQUINE REHAB EXERCISES, RELAX WITH THE SHOULDER-IN, THE ONE-EYED JUMPER & MORE

AUSTRALIA`S BEST EQUINE MAGAZINE
click here to start reading

ISSUE 56

CONTENTS

JULY 2020
click on left side to read the previous article
click on right side to read the next article
scroll down or click icon to read article

A few Words

FROM THE
CHAIRMAN

Opinion

EA’S VOLUNTARY ADMINISTRATION

BY HEATH RYAN

Showjumping

GEORGE SANNA, THE LEGEND CONTINUES

BY ROGER FITZHARDINGE

Special feature

JOHNO & THE BLIND CHICK TELL ALL

BY ADELE SEVERS

Eventing

SOPHIE ADAMS BOILS THE BILLY IN THE UK

BY ADELE SEVERS

Showjumping

GLADIATORS OF SHOWJUMPING

WORDS & IMAGES BY MICHELLE TERLATO

Showjumping

STILL FOCUSED

WORDS & IMAGES BY MICHELLE TERLATO

Dressage

10 TIPS FOR RIDING THE PRELIMINARY TEST

BY EQ LIFE / ROGER FITZHARDINGE

Dressage

MAKING THE MOST OF GOOD PRESENTATION

BY ROGER FITZHARDINGE

Health

CORE STRENGTHENING & BALANCE EXERCISES

BY DR MAXINE BRAIN

Health

SECRETS BEHIND THE EQUESTRIAN ATHLETE

BY DR IAN NORTHEAST

Special feature

CAN HORSES RECOGNISE YOUR PHOTO?

BY ADELE SEVERS

My Favourite Dish

BEAN SOUP

WITH GEORGE SANNA
content placeholder
Bean soup.
Previous
Next

George Sanna is an Australian showjumping legend who has enjoyed success at the highest level. These days, he’s busy coaching the next generation and imparting wisdom garnered from a lifetime of involvement in the sport.

In addition to being an accomplished coach, George also boasts some impressive culinary skills! After a busy day coaching at Chatham Park, he turns to a tried and tested recipe that’s a little different to the average winter soup…

INGREDIENTS

2 large brown onions

2 carrots

2 parsnips

2 tins of red kidney beans

1 tin diced tomatoes

1 litre of chicken stock

1 ham hock

Smoked paprika

Minced garlic

Chilli flakes (optional)

Salt and pepper

Sour cream and/or white vinegar

METHOD

1. Chop up the onions, and finely slice the carrots and parsnips.

2. Place the onions, carrots and parsnips in a heavy based pot with some olive oil, and gently soften. Add four teaspoons of smoked paprika.

3. Add the red kidney beans, canned tomatoes and garlic, and then the salt, pepper and chilli flakes to taste. Bring to a simmer.

4. Add the chicken stock and ham hock.

5. Bring to the boil, and then simmer for an hour until the ham hock meat is tender and just about ready to fall off the bone.

6. Take out the ham hock, remove and discard the skin; dice the meat into cubes and return to the pot.

7. Serve with a dollop of sour cream! EQ

Enter your name and email to view the content.



* By providing your email via this form, you agree to receiving emails from Equestrian Life. You can unsubscribe at any time.