New Orleans Style Gumbo by Ronan Moynihan of Fresh Revolution in Edinburgh
Fresh Revolution sells delicious internationally-influenced street food. The menu is seasonal and always includes the best of local, sustainable meat and seafood with produce sourced straight from local Scottish farms.
Classically trained chef Ronan Moynihan produces restaurant-quality street food with his knack for creating dishes bursting with flavour. Their menu boasts a mixture of vegetarian, gluten-free and health conscious items, appealing not only to those with dietary restrictions, but also to anyone looking for an alternative to typical street food fare. FreshRev is available for markets, festivals and private hire.
This Cajun classic can be made locally by substituting the best of Scotland’s produce for traditional ingredients. Courgettes are used in place of okra and chorizo for Andouille Sausage.
Fresh Revolution is one of the stallholders who will be at Assembly’s Edinburgh Food Festival from July 27-31. The festival will host a selection of quality stallholders as well as energetic foodie entertainment in the famous Spiegeltent. For more information visit http://www.edfoodfest.com
Ingredients:
1 onion, diced
150g chorizo
50ml oil
8 cloves garlic
35g flour
80g butter
35ml fish sauce
4 tbsp smoked paprika
6 red peppers
4 medium courgettes
½ lemon
1 large tbsp oregano
400g chopped tomatoes
Seafood: Mussels, langoustines and clams
Method:
1 Place butter, oil, garlic, chorizo, red pepper, courgette, and onion in a large thick-bottomed pot on a low temperature and sweat until soft, thick and sticky.
2 Add fish sauce into vegetables until evaporated.
3 Incorporate oregano and smoked paprika until it begins to catch on the base of the pot
4 Add in lemon juice to deglaze the pot then mix in chopped tomatoes
5 Cook out slowly until thickened, then blend with a soup blender but keep the consistency slightly chunky
6 In a hot pan, add Scottish mussels, clams, and langoustines until you hear a sizzle. Toss in a bit of white wine until mussels and clams are open and the langoustines are cooked through.
7 Add in gumbo to cooked shellfish. Serve in a bowl with a large chunk of bread on the side to soak up that delicious sauce.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here