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Embark on a maritime odyssey like no other with our IC36 catamaran, where every journey is a perfect blend of exploration, relaxation, and culinary delight. Join us as we sail across the azure expanse, pausing at scenic spots for a rejuvenating lunch stop followed by invigorating swims in the crystal-clear waters. Whether you're craving a gourmet picnic on deck or eager to dive into the depths for an underwater adventure, our IC36 promises an unforgettable experience for all. Subscribe now and indulge in the ultimate combination of sea, sun, and sumptuous cuisine! Follow us: Website https://www.independentcatamaran.com Instagram https://www.instagram.com/independentcatamaran/ Facebook https://www.facebook.com/independentcatamaran
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Designed for bold, adventurous spirits, the EIGHTY 3 is distinguished by her distinctive character and her capacity to adapt to suit every preference. Each detail is designed to be personalized, enabling you to craft your own unique yacht. --- Pensé pour les esprits audacieux, le EIGHTY 3 se distingue par son caractère affirmé et sa capacité à s’adapter à toutes les envies. Chaque détail est conçu pour être personnalisable, vous permettant de façonner un yacht unique. #EIGHTY 3 #lagoon #Lagoon83 #lagooncatamaran #motoryacht #catamaran #yacht #dreamdestination #customisation n
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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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