ISSUE 62
JANUARY 2021
SAMMI &
GIZMO

FIND THEIR GROOVE
HAPPY DAYS
FOR HAYLEY
BERESFORD

JAMES PATERSON
-ROBINSON’S
FULL CIRCLE

PLUS: BLACK BEAUTY RIDES AGAIN, KERRY MACK, KELLY LAYNE, THE BILLY STUD, CAROLYN LIEUTENANT, DREAM BEACH ESCAPE, OTT TRANSFORMATION, HOW TO BEAT HEAT STRESS, THE POWER OF LIGHT & MORE!

AUSTRALIA`S BEST EQUINE MAGAZINE
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ISSUE 62

CONTENTS

JANUARY 2021
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A few Words

FROM THE CHAIRMAN

ROBERT MCKAY

Opinion

BACK TO THE FUTURE

RYAN’S RAVE BY HEATH RYAN

Eventing

SAMMI BIRCH & GIZMO FIND THEIR GROOVE

BY AMANDA YOUNG

Dressage

HAPPY DAYS FOR HAYLEY BERESFORD

BY ADELE SEVERS

Showjumping

FULL CIRCLE FOR JAMES PATERSON-ROBINSON

BY ROGER FITZHARDINGE

Lifestyle

BLACK BEAUTY RIDES AGAIN

BY SUZY JARRATT

Dressage

KELLY LAYNE & SAMHITAS MAKE A SPLASH IN FLORIDA

BY ADELE SEVERS

Special feature

‘MAIZY’ LANDS ON HER FEET IN NEW ROLE

BY AMANDA YOUNG

Special feature

COURAGEOUS KIWI BLAZES HER OWN TRAIL (Part 6)

BY ROGER FITZHARDINGE

Training

BUILDING BETTER RELATIONSHIPS

DR KERRY MACK

Health

THE POWER OF LIGHT

BY EQUILUME

Showjumping

EVERYONE NEEDS A BILLY!

BY ELLI BIRCH

Health

HOW TO BEAT HEAT STRESS

BY DR MAXINE BRAIN

EQ Journeys

HIDDEN TREASURE OF DIAMOND BEACH

BY MELISSA RIMAC

My Favourite Dish

SPAGHETTI BOLOGNESE

WITH JAMES PATERSON-ROBINSON
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Australian showjumping star James Paterson-Robinson is back on home soil after many years living and training overseas, which means his Aussie friends and family are now able to enjoy his famous spaghetti bolognese.

Although Roger Fitzhardinge states in his feature on the two-time Olympian that in his equestrian life, “he is never ever slapdash”, in the kitchen James is a little more inclined to wing it. Not quite sure exactly how much of everything he throws in to create his culinary masterpiece, the below recipe does involve a little guesswork from Roger — who is quite handy in the kitchen himself, we might add!

INGREDIENTS:

1kg of tomatoes, halved
4 garlic cloves, crushed
2 tbs oregano leaves
3 tbs extra virgin olive oil
500g beef mince
1 onion, diced
1 small wedge parmesan cheese, grated, rind removed and roughly chopped
3 tbs balsamic vinegar
250g spaghetti
Parsley or basil leaves, to serve

METHOD:

1. Preheat oven to 220°C/200°C fan-forced. Place the tomato on a baking tray. Add half the garlic and sprinkle over oregano leaves. Drizzle with two thirds of the oil and season well with salt and pepper. Bake for 30 minutes, then remove from the oven and crush with a fork.

2. Meanwhile, heat remaining oil in a saucepan over medium-high heat. Add mince, season with salt and pepper, then cook, breaking up with a wooden spoon, for 15 minutes or until meat is browned. Transfer to a bowl along with pan juices.

3. Reduce heat to low and add onion and remaining garlic to pan. Cook for 5 minutes or until onion is softened. Return mince to pan and increase heat to medium. Add tomatoes, parmesan rind and balsamic vinegar to pan, and cook for 30 minutes or until the rind has disintegrated into the sauce. Top up bolognese sauce with half a cup of water at a time if it’s reducing too much.

4. Meanwhile, cook pasta in a pot of salted boiling water for 1 minute less than packet instructions or until ‘al dente’. Transfer pasta straight from boiling water into bolognese sauce, tossing it to combine.

5. Divide spaghetti bolognese among bowls, then serve topped with grated parmesan cheese and fresh herbs. EQ

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