The Gallipot Restaurant – Truly One Of Nevis’ Best Restaurants
Photo Courtesy of Nevis1.com

Nevis, West Indies
October 08, 2011

Dear All…

Just a short note to let you know that Gallipot will re-open on October 13, 2011.

We have decided to extend our hours to include Breakfast.

Breakfast will be available from 8:00 – 11:30 am on Thursdays – Sundays.

We will be offering a full English breakfast as well as our ever unique Eggs Benedict with Gallipots home smoked fish. Or enjoy Eggs Benedict with Lobster or Ham.  Also we are serving scrambled eggs with Smoked Salmon or Ham.   

Full English: 2 eggs any style, English Back Bacon (while stocks last), Sausages, Fried Tomatoes and Toast.       

Our Specials for this week are:

Lobster cake appetizer

Fish Pie.  Smoked Haddock, Wahoo, Shrimps, Salmon in a rich mornay sauce topped with mashed potatoes.

Grilled Local Lobster

Fresh line- caught Wahoo

Spaghetti Bolognese

Our regular menu will also be available.  Yes the islands most famous New York Strip Steak is back.     

On Sunday we will be having Roast Beef with gravy, Yorkshire Pudding, Roasted Potatoes, & Steamed Vegetables.  All this for EC $50.00    

I Look forward to seeing you here.

With best wishes & hugs.

Tracy and Julian Rigby

Related posts:

1. Gallipot Seafood Restaurant – Nevis, West Indies
2. The Gallipot Restaurant & Bar – New Years Eve Dinner 2006
3. Grilled Wahoo – Caribbean Recipes

A Mango Smoothie at The Gallipot Restaurant

Cades Bay, Nevis, West Indies
The Gallipot Restaurant
September 20, 2010

While I am not a big mango fan, or for that matter a smoothie fan, I found this Mango Smoothie to be quite refreshing.  I did however find it even better with a bit of white rum in it.  To be fair though, it had been a long night before.  At least you are replacing vitamins while removing them.

Ingredients:

1 Large ripe mango, peeled and cut into cubes
1 Cup yoghurt
1 Medium sized banana
1 Teaspoon freshly grated ginger
2 Cups ice
Fresh nutmeg for grating
 
Preparation Method:

1. Add all ingredients except nutmeg to blender.
2. Blend until desired consistency.
3. Garnish with fresh nutmeg, and any fruit you desire.

Authors Note: For a real eye-opener add two shots of white rum

Related posts:

1. Guava Smoothie Recipe – A Tropical Treat
2. Jam Cake Recipe – Caribbean Recipe
3. Grilled Swordfish With Mango and Red Pepper Salsa Recipe

Tannia and Pineapple Fritters – A Great Starter

Oualie Beach Resort Hotel
Oualie Bay, Nevis
May 08, 2010

Ingredients:

2 Medium sized tannias, peeled and grated
1 Cup fresh pineapple, finely diced
1 Small green pepper, finely diced
1 Small red pepper, finely diced
1 small onion, finely diced
Flour to incorporate as needed
Whole milk to incorporate as needed
Kosher or Sea salt & freshly ground black pepper to taste
2 Tablespoons Canola oil

Cooking Method:

1. Mix tannia, pineapple, peppers and onions together
2. Add flour a little at a time; just enough to make it sticky.
3. Add a little milk just to make it creamy.
4. Season with salt & pepper. Mix well.
5. Heat oil in a skillet.
6. Drop 2 ounces at a time in the skillet and fry until golden brown about 2-3 minutes then turn and fry the other side about another minute.

Author’s Note: These go great with the Spicy Remoulade recipe I have listed on this blog.

Related posts:

1. Roasted Garlic and Tannia Soup Recipe – Jack Tarr Village
2. Nevis Style Grilled Tuna Recipe
3. Grilled Wahoo With Pineapple Salsa Recipe

A Refreshing Tropical Rum Drink With A Sting

Nisbet Plantation Beach Bar
Nevis, West Indies
May 02, 2010

Ingredients:

The juice of half a freshly squeezed lime
1 1/2 ounces of freshly squeezed orange juice
3/4 ounce brandy
3/4 ounce CSR Rum (light rum will do)
3/4 ounce Cavalier Gold rum
1/4 ounce Triple sec
lime wedge for garnish

Cocktail Preparation:

1. Squeeze the lime juice into a cocktail shaker with ice cubes.
2. Add all of the other ingredients.
3. Shake well.
4. Strain into a tall glass with ice cubes.
5. Garnish with the lime wedge.

Related posts:

1. Hurricane Hugo – Caribbean Drink Recipe
2. Nevis Scorpion Rum Drink Recipe
3. Conch Salad Recipe – Caribbean Recipes

Curried Fish Stew – A Spicy Treat

Nevis, West Indies
May 01, 2010
From the sadly closed Cla-Cha-Del Restaurant

Ingredients:

2  Pounds Wahoo fillets, cut into 1″ cubes
¼  Cup freshly squeezed lime juice
1¼ Teaspoons Kosher or Sea salt
2  Garlic cloves, minced
3  Teaspoons fresh Ginger, grated
1  Cup unsweetened coconut milk
1  Tablespoon ground coriander
1  Teaspoon ground cumin
1  Teaspoon Cane sugar
1  Teaspoon freshly ground black pepper
¼  Teaspoon turmeric
3  Tablespoons canola oil
1  Spanish onion, diced
1  Large tomato, diced
3  Scotch Bonnet peppers, habaenro peppers can be substituted
¾  Cup fish stock or water

Cooking Method:

1. In a glass or non-reactive container, combine the Wahoo, lime juice, and 1/2 teaspoon of the salt. Let marinate at least

30 minutes.

2. In a blender or food processor, puree the garlic and ginger with the coconut milk, coriander, cumin, cane sugar, black

pepper, and turmeric.

3. In a large saucepan, heat the canola oil over moderate heat.  Add the onion; cook, stirring occasionally, until golden, about 5 minutes.  Add the tomato and cook, stirring occasionally, until soft, about 5 minutes.  Add the coconut mixture, the Scotch Bonnet peppers, fish stock or water, and the remaining  salt and bring slowly almost to a simmer……stir frequently.

4. Add the fish and 2 tablespoons of the marinade.  Bring to a simmer and continue simmering until the fish is just done, 3 to 4 minutes.

Serve immediately with either Roti Bread or Cornbread as an accompaniment. Enjoy

Related posts:

1. Caribbean Style Shrimp and Banana Curry Recipe
2. Pork Tenderloin Caribbean Style – Jerk Recipe
3. Curried Chicken Recipe Nevis Style