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-- About BENETEAU -- The first BENETEAU boats sailed from the shipyards of Croix-de-Vie over 135 years ago. Since that time, the BENETEAU brand has been synonymous with quality and innovation to all those who have taken to the water – first by the fishermen who made their livelihood from the sea and then by the legions of recreational boaters around the globe. Over the years, our commitment to innovating and embracing ideas, no matter how unconventional, has been at the forefront of who we are in order to bring you the best boat possible. BENETEAU was one of the first boatbuilders many years ago to use computer-aided design (CAD) as well as lighter, stronger composite building materials. We’ve also been at the cutting edge of using greener materials and processes to do our part in protecting the incredible world which we explore. However, all this innovation doesn’t mean we’ve turned our back on tradition. One thing we’ve discovered in over a century of boatbuilding is that new-world innovations work best with old-school craftsmanship. This combination has resulted in some of the most iconic sailboats and powerboats in the world – supremely seaworthy yachts renowned for their sense of style, luxury, and comfort along with their creative use of space and new technologies. -- Philosophy -- We’re a lot like you. We love the water in all its forms – the ocean, bays, lakes, and rivers. And we love sharing the boating lifestyle with our family and friends. This love manifests itself in every BENETEAU built in any one of our many manufacturing facilities worldwide. Every BENETEAU sailboat and powerboat on the water reflects the best efforts of the finest architects, designers, and craftsmen along with the highest quality materials and the latest innovations. When you purchase a BENETEAU, you become a valued member of our BENETEAU family. For this reason, our after-sale service is second to none as evidenced by the multitude of National Marine Manufacturers CSI Awards for Excellence in Customer Service. At the core of this outstanding service is our exceptional dealer network. Every one of our authorized BENETEAU dealers will be there for you – from choosing the right yacht to the handover and beyond. Your dealer will be your able guide when it comes to maintaining your boat properly and will help you maximize the return on your investment when it comes time to step up to another BENETEAU – and it usually does! We wouldn’t have it any other way. Follow us on: - Facebook: https://www.facebook.com/BeneteauAmerica/ - Twitter: https://twitter.com/Beneteau_USA - Instagram: https://www.instagram.com/beneteauamerica/ - Pinterest: https://www.pinterest.com/beneteauamerica1884/ - LinkedIn: https://www.linkedin.com/company/1996165/

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SUBSCRIBE OUR CHANNEL https://www.youtube.com/c/theboatshow/?sub_confirmation=1 Jump on board the boat of your dreams with The Boat Show! Subscribe to our channel for more awesome videos! The Boat Show YouTube channel: https://www.youtube.com/BoatShowTelevision The Boat Show Facebook: https://www.facebook.com/BoatShowTV Subscribe now! Weekly updates! Jump on board the boat of your dreams with The Boat Show! Subscribe to our channel for more awesome videos! All videos in 4 languages. The Boat Show YouTube channel: https://www.youtube.com/BoatShowTelevision The Boat Show Facebook: https://www.facebook.com/BoatShowTV Subscribe now! Weekly updates!

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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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