0

0

0

0

547

0

0

0

0

567

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

0

0

0

45,254

On the agenda: good humour, sensations, and fun activities on the water… finishing with a cocktail at sunset! _________________________________________________________________ For more than 60 years, Jeanneau has passionately supported those who love the sea with their quest for happiness and excitement on all the oceans, with the aim of making boating accessible to all. Our strength lies in innovation and the optimal functionality of our #sail and #powerboats. From the implementation of each project, our teams work together with naval architects of global renown, who pass on their expertise and ingenious ideas. Jeanneau offers an extensive range of powerboats and sailboats. 🛥 The powerboats are the Cap Camarat, Merry Fisher, Merry Fisher Sport, NC and DB Yachts. ⛵ The sailboats are the Sun Fast, Sun Odyssey and Jeanneau Yachts. 🌊 We design boats that are in line with all your different ways of loving the sea. High-performance boats with unrivalled seakeeping. Boats with elegant lines and a timeless style. Boats for living on where the layout and comfort have been ingeniously thought out in every detail. Boats at the service of your on-the-water experiences: a shared moment of accessible, authentic pleasure. Jeanneau. Pure experience. For more news, follow us on LinkedIn (@Jeanneau), Instagram (@jeanneau_official) and Twitter (@EtsJeanneau).

0

0

0

780

Nice late October day on Galveston Bay #sailing #racing #texas #wind #water

0

0

0

183

Questa barca è stata venduta e non è più disponibile. Tutte le altre proposte sul sito http://www.abayachting.com This boat has been sold and is no longer available. All the other proposals are visible on http://www.abayachting.com

0

0

0

903