{"id":23797,"date":"2020-10-30T07:04:30","date_gmt":"2020-10-30T06:04:30","guid":{"rendered":"https:\/\/st.devokado.rs\/recept\/pumpkin-doughnuts-with-rougail-sauce-and-tomato-emulsion\/"},"modified":"2023-07-13T21:13:15","modified_gmt":"2023-07-13T20:13:15","slug":"pumpkin-doughnuts-rougail-sauce-and-tomato-emulsion","status":"publish","type":"recipe","link":"https:\/\/savourytrips.com\/en\/recipe\/pumpkin-doughnuts-rougail-sauce-and-tomato-emulsion\/","title":{"rendered":"Pumpkin doughnuts, rougail sauce and tomato emulsion"},"content":{"rendered":"<!DOCTYPE html PUBLIC \"-\/\/W3C\/\/DTD HTML 4.0 Transitional\/\/EN\" \"http:\/\/www.w3.org\/TR\/REC-html40\/loose.dtd\">\n<html><body><h2>Pumpkin is in season<\/h2>\n<p>This is the most important thing, since pumpkins are the tastiest and the cheapest.<\/p>\n<p>I am not one of those people who blindly follows trends. So, I am not the one to start making everything pumpkin just because I saw it on instagram.<\/p>\n<p>\t\t<div class=\"recipe-info columns-4\">\n\t\t\t\t\t\t\t<div class=\"item\">\n\t\t\t\t\t<span class=\"title\">15 minutes<\/span>\n\t\t\t\t\t<span class=\"sub-title\">PREPARATION<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<div class=\"item\">\n\t\t\t\t\t<span class=\"title\">15 minutes<\/span>\n\t\t\t\t\t<span class=\"sub-title\">COOKING<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<div class=\"item\">\n\t\t\t\t\t<span class=\"title\">Easy<\/span>\n\t\t\t\t\t<span class=\"sub-title\">PREPARE<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<div class=\"item\">\n\t\t\t\t\t<span class=\"title\">7<\/span>\n\t\t\t\t\t<span class=\"sub-title\">PORTIONS<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<div class=\"recipe-ingredients recipe-tabs\" id=\"recipe-tabs\">\n\t\t<div class=\"tab-items\">\n\t\t\t\t\t\t\t<button class=\"active\" data-collapse=\"#recipeTabs0\" data-parent=\"#recipe-tabs\">How to prepare<\/button>\n\t\t\t\t\t<\/div>\n\t\t<div class=\"tab-content\">\n\t\t\t\t\t\t\t<div id=\"recipeTabs0\" class=\"collapse show\">\n\t\t\t\t\t<div class=\"recipe\">\n\t\t\t\t\t\t<h3>components<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>PUMPKIN DOUGHNUTS:<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>125 gr of grated pumpkin<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>4 spring onions<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>1 garlic clove (see this post)<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>3-4 parsley branches<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>8 gr dry yeast<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>1 egg<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>125 ml of milk <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>1 ginger teaspoon<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>A bit of cumin<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>A bit of cayenne pepper<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>ROUGAIL SAUCE:<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>1 bigger tomato<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>2 spring onions (to your taste)<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>3 roasted peppers (cleaned and chopped)<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>1 garlic clove<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>1 teaspoon of coriander (or the fresh one)<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>1 lemon (juice) (or 2 lemon juice)<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>Olive oil <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>Balsamico vinegar <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>Salt, white pepper, chili pepper<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>TOMATO JUICE FOAM:<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>1 fresh tomato juice<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>A bit of juice from rougail sauce <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>2 pinches of soy lecithin <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>Oil to bake doughnuts <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"ingredients\">\n\t\t\t\t\t\t<h3>Instruction<\/h3>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<ol>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>PUMPKIN DOUGHNUTS:  Clean, chop or grate pumpkin, garlic, spring onions. <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>In a separate bowl, mix dry yeast, four, dry spices: salt, pepper, ginger, cayenne pepper, cumin, egg, milk. <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>Add fresh vegetables to this mixture (pumpkin, spring onions, garlic), cover with transparent foil and leave it be for 1 hour. In the meantime, make the sauce and tomato emulsion. <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>ROUGAIL SAUCE:   Cut, peel and chop the pepper. <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>Clean and chop spring onions. <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>Clean the tomato, remove the seeds (keep them with the tomato juice), peel the skin (you can also blanch it lightly), and the meaty part cut into cubes.<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>Mix together all the fruits and vegetables in a separate bowl, add spices, salt, white pepper, chili pepper, lemon juice, balsamico vinegar.  <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>Once the doughnut dough had sat for enough, it should be baked. I baked it in a mold so that I have a correct shape and so that the doughnuts look better on a plate, in a saucepan in oil, on each side. <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>After baking, I left them on a pice of napkin to remove excess fat. <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>TOMATO JUICE EMULSION:  This is the tomato juice I got by removing the soft inner part of tomato with seeds and by mashing rougail sauce through a strainer (see the video). I combined this to have enough liquid to make foam. <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>I added 2 pinches of soy lecithin in that juice and mixed with a hand mixer until I got foam of the right thickness. <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>SERVING: Once I prepared everything, I served the doughnuts in a deeper, elegant white plate with rougail sauce and tomato foam. I decorated with microgreens (micro peas). <\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ol>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/p>\n<p>But, going through books, magazines and instagram I decided to make pumpkin doughnuts. I mean, I wanted to eat doughnuts, so why not make them from pumpkin.<\/p>\n<p>It&rsquo;s something I think everyone loves&hellip;doughnuts, not pumpkin. The pumpkin just goes with doughnuts \ud83d\ude42<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24369\" src=\"https:\/\/savourytrips.com\/wp-content\/uploads\/2020\/10\/Ustipci-od-bundeve-_1L-1.jpg\" alt=\"Pumpkin doughnuts, rougail sauce and tomato emulsion\" width=\"600\" height=\"400\" srcset=\"https:\/\/savourytrips.com\/wp-content\/uploads\/2020\/10\/Ustipci-od-bundeve-_1L-1.jpg 600w, https:\/\/savourytrips.com\/wp-content\/uploads\/2020\/10\/Ustipci-od-bundeve-_1L-1-230x153.jpg 230w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<h2>Rougail sauce<\/h2>\n<p>Let me explain what Rougail sauce is first. Of course, it has French connections, just like my cuisine in general.<\/p>\n<p>Rougail sauce originates from Reunion island (French territory in the Indian ocean) and Mauritius. Both of these islands are located west of Madagascar. If this doesn&rsquo;t mean anything to you, then that&rsquo;s west of Africa in the Indian ocean. On the Reunion island, the word &bdquo;rougail&ldquo; is used to determine a combination of spices that you can always carry with you.<\/p>\n<p>There are several types of rugail. Rugail alone comes in the form of a sauce or a paste. It&rsquo;s very spicy, traditionally made from vegetables or fruit cut into pieces, onion and chilli pepper. It is always put in a cold or fresh dish no matter if it is made from vegetables or fruit and you can carry it with you wherever you go.<\/p>\n<p>Today&rsquo;s rugail is made from tomatoes, roasted pepper, spring onions, garlic, pepper, lemon, coriander, vinegar and olive oil.<\/p>\n<p>Let me just say this. It&rsquo;s worth every ingredient. And when you put it on pumpkin doughnuts, I have nothing to add.<\/p>\n<p>It&rsquo;s not hard to make by mixing all these ingredients while previously cleaning them.<\/p>\n<p>There is also one tip for garlic if you are not a fan. If you don&rsquo;t like garlic, you can do this:<\/p>\n<ol>\n<li>throw it out completely (but the rugail will lose its essence then)<\/li>\n<li><em><strong>blanch it for a few seconds three times in cold water&nbsp;<\/strong><\/em><\/li>\n<\/ol>\n<p>All the best chefs do the blanching \ud83d\ude42<\/p>\n<p>The entire preparation video is <span style=\"color: #00ccff;\"><a style=\"color: #00ccff;\" href=\"https:\/\/youtu.be\/_x7sFik1g3A\" rel=\"nofollow noopenner noreferrer\">here<\/a> <\/span><\/p>\n<h2>Pumpkin doughnuts<\/h2>\n<p>To make doughnuts, you need flour. And to make pumpkin doughnuts tasty, you need spices.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24371\" src=\"https:\/\/savourytrips.com\/wp-content\/uploads\/2020\/10\/Ustipci-od-bundeve-_2L-1.jpg\" alt=\"Pumpkin doughnuts, rougail sauce and tomato emulsion\" width=\"600\" height=\"400\" srcset=\"https:\/\/savourytrips.com\/wp-content\/uploads\/2020\/10\/Ustipci-od-bundeve-_2L-1.jpg 600w, https:\/\/savourytrips.com\/wp-content\/uploads\/2020\/10\/Ustipci-od-bundeve-_2L-1-230x153.jpg 230w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p><strong><em>Pumpkin goes well with:&nbsp;<\/em><\/strong><\/p>\n<ul>\n<li>Butter<\/li>\n<li>Pimento (<span style=\"color: #00ccff;\"><a style=\"color: #00ccff;\" href=\"http:\/\/savourytrips.com\/sr\/allspice-piment-zacin-upotreba\/\" rel=\"nofollow noopenner noreferrer\">here<\/a> <\/span>you can find how to use it and with what)<\/li>\n<li>Cheese (feta)<\/li>\n<li>Cooking cream<\/li>\n<li>Cinnamon<\/li>\n<li>Clove<\/li>\n<li>Ginger<\/li>\n<li>Nutmeg<\/li>\n<li>Sage<\/li>\n<li>Salt, pepper, sugar<\/li>\n<\/ul>\n<p><strong><em>Some of the good combinations are:&nbsp;<\/em><\/strong><\/p>\n<p>Pumpkin + Pimento + Cinnamon + Salt + Bay laurel<\/p>\n<p>Pimento +Pumpkin + Cinnamon +Ginger<\/p>\n<p>Pumpkin + Apples + Curry<\/p>\n<p>Honey +Pumpkin +&nbsp; balsamico<\/p>\n<p>Pumpkin + cream cheese + orange + rum<\/p>\n<p>Butter + Pumpkin + Garlic + Chicken soup + Thyme<\/p>\n<p>Our pumpkin doughnuts went with spring onions, garlic, cumin, ginger, cayenne pepper.<\/p>\n<p>While we&rsquo;re at spring onions, you can put it in as much as you want. I love it, and sometimes put too much.<\/p>\n<p>The rest is in the video and the pictures.<\/p>\n<p>If you think something is unclear, feel free to write to me or leave a message here.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24373\" src=\"https:\/\/savourytrips.com\/wp-content\/uploads\/2020\/10\/Ustipci-od-bundeve-L-1-1.jpg\" alt=\"Pumpkin doughnuts, rougail sauce and tomato emulsion\" width=\"1200\" height=\"800\" srcset=\"https:\/\/savourytrips.com\/wp-content\/uploads\/2020\/10\/Ustipci-od-bundeve-L-1-1.jpg 1200w, https:\/\/savourytrips.com\/wp-content\/uploads\/2020\/10\/Ustipci-od-bundeve-L-1-1-230x153.jpg 230w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h2>Tomato emulsion<\/h2>\n<p>In this part, I will reveal how the tomato emulsion is made in modern cuisine. So, anyone who doesn&rsquo;t like modern cuisine can skip this part.<\/p>\n<p>This is where we come to the &bdquo;sustainable cooking&ldquo;. You do not throw away anything, and you use everything. When I cut tomatoes and removed the seeds, I also removed part of the tomato juice. I did not throw it away, but collected them in a separate bowl. I strained the juice in the end, added a bit of juice from rugail sauce (see the video) and added a bit of lecithin soy powder.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24375\" src=\"https:\/\/savourytrips.com\/wp-content\/uploads\/2020\/10\/Ustipci-od-bundeve-_6L-1.jpg\" alt=\"Pumpkin doughnuts, rougail sauce and tomato emulsion\" width=\"600\" height=\"400\" srcset=\"https:\/\/savourytrips.com\/wp-content\/uploads\/2020\/10\/Ustipci-od-bundeve-_6L-1.jpg 600w, https:\/\/savourytrips.com\/wp-content\/uploads\/2020\/10\/Ustipci-od-bundeve-_6L-1-230x153.jpg 230w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>To make steady foam. modern cuisine uses soy lecithin which you put in a ratio relative to the liquid. On average, it&rsquo;s 2 gr per one litre of liquid. You need special beam scale to measure that small quantity. However, you can also measure approximately.<\/p>\n<p>So, if you want to try this, and you don&rsquo;t have a beam scale for small quantities, then do a pinch.<\/p>\n<p>You can get soy lecithin in health food stores or stores that sell ingredients for cakes and cookies.<\/p>\n<h2>Bonus<\/h2>\n<p>For those of you who like trends and want to try these flavours:<\/p>\n<p><a href=\"https:\/\/savourytrips.com\/en\/recipe-items\/pumpkin-burgers\/\" rel=\"nofollow noopenner noreferrer\"><span style=\"color: #0000ff;\">Pumpkin burgers<\/span><\/a><\/p>\n<p><a href=\"https:\/\/savourytrips.com\/en\/recipe-items\/best-roasted-pumpkin-pie-recipe\/\" rel=\"nofollow noopenner noreferrer\"><span style=\"color: #0000ff;\">Crispy pumpkin pie with gorgonzola cheese<\/span><\/a><\/p>\n<p><a href=\"https:\/\/savourytrips.com\/en\/recipe-items\/french-pumpkin-galettes\/\" rel=\"nofollow noopenner noreferrer\"><span style=\"color: #0000ff;\">French pumpkin biscuit<\/span><\/a><\/p>\n<p><a href=\"https:\/\/savourytrips.com\/en\/recipe-items\/creamy-pumpkin-autumn-soup\/\" rel=\"nofollow noopenner noreferrer\"><span style=\"color: #0000ff;\">Creamy pumpkin soup<\/span><\/a><\/p>\n<p>&nbsp;<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"<p>Pumpkin is in season This is the most important thing, since pumpkins&#8230;<\/p>\n","protected":false},"author":1,"featured_media":28225,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-23797","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-cereal","recipe_category-maffin","recipe_category-pie","recipe_kitchen-french","recipe_hard_level-easy","recipe_type-appetizers","recipe_type-main-course","recipe_type-pastry","recipe_type-salads","recipe_type-rest"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pumpkin doughnuts, rougail sauce and tomato emulsion - Savoury Trips<\/title>\n<meta name=\"description\" content=\"Pumpkin doughnuts as the main dish in modern cuisine. 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