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Jeanneau Sun Odyssey 37 https://www.scanboat.com/en/17424075 Jeanneau is a French boatyard in Les Herbiers , which has produced yachts since 1957. The founder was Henri Jeanneau, a hardware store owner, who began by producing power boats. Jeanneau specializes in monohulls, but it created a specialist multihull line, Lagoon catamarans. Jeanneau and Lagoon became part of Groupe Beneteau in 1995
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An Edencraft 233 Formula Classic with all the bells and whistles! Full manufacture and fit-out done entirely in-house at Edencraft: - Hardtop - Pod mounted twin 300HP Suzuki's - Custom stainless #ridethelegend Want to see video rundowns of every boat to leave the Edencraft factory, full Edencraft TV episodes, customer reviews and more? Subscribe to our channel and never miss a video! Or visit us online: https://www.edencraft.com.au https://www.facebook.com/Edencraft.Boats https://www.instagram.com/edencraft.b...
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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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