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Join me on Britican for a week long sailing experience. For the first couple days I’ll show you what to do and by mid week you’ll take over and captain the sailboat yourself. This opportunity is great for a couple or family that want to try the sailing life before taking the leap and buying a boat. Visit our website for full details and pricing: https://sailingbritican.com/liveaboard-experience/ #sailing #sailingexperience #sailingvacation #sailinglife

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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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"We unloaded from the tender onto a white sandy beach where there was a pontoon-of-sorts, two men sweeping, a patrol boat and a lot of hermit-crabs. We tiptoed into the crystal clear water, in the lee of the curving coconut palms......... followed by some of the boys carrying bloody meat scraps. As soon as the blood began dripping into the water, the sharks were there. They shot past and around us with jaws snapping and tails flicking in every direction. As more blood and meat hit the water, their numbers increased and we were standing right in the middle of a feeding frenzy. Some of us snorkelled and the others just looked down through the water`s surface into the tangle of cruising killers! The sharks were black-tipped youngsters, but the profile of a baby shark and a full-grown adult is exactly the same, and when we put our heads into the water and scanned around, there was little to tell our brains that these babies were harmless! I kept my fingers curled into my palms......" (Joanna Simpson) https://www.thesevenseas.net/raja-ampat/

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Sanlorenzo SX76: The Deal of the Season 📣 Take advantage of exclusive financing opportunities to own this gorgeous vessel. Plan ahead for summer 2025 and secure your SX76 with an early reservation. 📩 Reach out to info@sanlorenzoadria.com to get your brochure and have all your questions answered by our team. #SanlorenzoAdria #SanlorenzoYacht #SX76 #MasterYachting #YachtingWorld #MasterYachtingGroup #Sanlorenzo #Interior

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