Pronavia 38 Bongani going past Hurst castle towards the Needles during the 2009 Rolex Fastnet race

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Arnaud Psarofaghis talks about launching first and what it means for the team. #AC37Recon #shorts SUBSCRIBE to the official America's Cup channel: https://www.youtube.com/c/americascup Like America’s Cup On Facebook: https://www.facebook.com/americascup Follow America’s Cup On Twitter: https://www.twitter.com/americascup Follow America’s Cup On Instagram: https://www.instagram.com/americascup Stay up to date with the America’s Cup newsletter: https://www.americascup.com/en/newsletter The 37th America's Cup will be Defended in Barcelona by four-time America's Cup winner, the Royal New Zealand Yacht Squadron represented by their team, Emirates Team New Zealand. #AmericasCup #AC37 #Barcelona2024

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Aujourd’hui, une seule mission : tout préparer pour éviter la moindre erreur. Démâter un catamaran, ce n’est pas anodin. Chaque câble, chaque manille, chaque détail compte. Et il faidra être capable d’effectuer l’opératio inverse ! Une journée entière à anticiper… parce que lundi, on n’aura pas droit à l’erreur. La suite très vite. ⛵️🔧 #Catamaran #VieABord #Refit #SailingLife #Démâtage #BoatLife #Lagoon42 #SailingHorizon #canalboatlife #sailing

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Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

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Comment your answer down below! Multiple choice at the end of the video. First person to guess correctly wins a free Axopar hat! Contact East Coast Yacht Sales by emailing info@ecys.com or calling (207)846-4545. Subscribe to our channel: http://bit.ly/ECYSYouTube Follow us on Instagram: http://bit.ly/ECYSInstagram Follow us on Facebook: http://bit.ly/ECYSFacebook

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