1. All-Fish Menu on the Kokko to Recharge Your Energy
Eating seasonal and local comes with many benefits. Above all, it’s more economical and eco-friendly because the products are grown in harmony with the climate of their season. This means avoiding the use of fertilizers or heated greenhouses to force crops all year round. By choosing local products, you also cut down on transport costs and the carbon footprint needed to bring food to your table. When it comes to fish, it’s also about respecting breeding seasons and preventing overfishing.
Eating seasonally is also much better for your health. Winter fruits and vegetables are naturally rich in nutrients to help your body fight the cold, while summer produce is full of water to keep you hydrated. And when it comes to taste, there’s no comparison! Fruits and vegetables picked at peak ripeness are far more flavorful than those that ripen during transport. The same goes for cheese—especially characterful varieties like tomme, Beaufort, or Comté—which are at their best when aged from summer milk, richer in aroma than at any other time of year.
To take on this challenge, head to your local market, neighborhood shops, food co-ops, or even directly to producers. Not sure what to put in your basket? Discover the best seasonal winter produce here.
2. Favour Gentle Cooking and Homemade Meals
Nothing beats the pleasure of a delicious homemade dish. And as you know, the kamado is perfect for elevating any recipe. The motto for 2021: simplicity. So, skip the hours of peeling, chopping, and simmering—focus on flavour. Choose whole vegetables sliced in half or thick wedges, generous cuts of meat, or whole fish to share, simply marinated before placing them on your Kokko. During cooking, aim to preserve as many vitamins as possible by keeping grill time to a minimum. When that’s not possible, switch to indirect cooking.
Our ideas for quick and flavourful dishes on the Kokko:
Duck Breast Wrapped in Fig Leaves
Flame-Grilled Aubergines Smoked with Pine Cones
3. Zero Waste, Zero Wastefulness Cooking
In 2021, reducing waste and food waste should be a priority in our kitchens. To avoid throwing food away, shop more often and buy in smaller quantities. Instead of stocking up on family-size packs of biscuits, pasta, lentils, dried fruit, and so on, choose bulk and buy only what you need.
This way, you avoid products spoiling in your cupboards or going past their expiry date and ending up in the bin. It’s also the best way to cut down on excess packaging. And if you’re not into home composting or making chips from fruit and vegetable peels, get into the habit of cooking them whole! Good news: the skins of fruits and vegetables are where you’ll find the most vitamins. To do this, buy organic or pesticide-free produce and scrub them thoroughly under water with a small brush. And if your eyes were bigger than your appetite, here are our recipe ideas to reuse barbecue leftovers and reduce waste.
Feeling low on energy this winter? Discover our all-Kokko menus to get back in shape!
