1. All-Fish Menu on the Kokko to Recharge Your Energy
Eating seasonal and local produce has many advantages. Above all, it is more economical and environmentally friendly because the products are grown in conditions suited to their season. This means avoiding the use of all kinds of fertilisers or heated greenhouses to grow anything and everything all year round. In addition, by consuming local products, you avoid transport costs and the associated carbon footprint of getting food onto your plate. When it comes to fish, it also means respecting breeding seasons and avoiding overfishing.
Moreover, eating seasonally is also better for your health. Winter fruits and vegetables are ideally suited to the season, as they are rich in nutrients to help the body fight the cold. Those that grow in summer are full of water to help keep the body well hydrated. And when it comes to flavour, there’s no comparison! Fruit and vegetables harvested at peak ripeness are far tastier than those that finish ripening during transport. For cheese, this is especially true for certain characterful varieties – such as tomes, Beaufort, Comté, etc. – which are at their best when matured from summer milk, which is more aromatic than at other times of the year.
To take up this challenge, head to the market, local shops, food collectives, AMAPs or even directly to producers. To know what to put in your cart, check out the seasonal winter produce.
2. Favour Gentle Cooking and Homemade Meals
There’s nothing like delicious homemade dishes to treat yourself. And as you know, the barbecue is perfect for enhancing any preparation. The watchword for 2021: simplicity. So don’t spend hours peeling, chopping, simmering—focus above all on flavour. Opt for whole vegetables cut in half or thick slices, large cuts of meat or whole fish to share, simply marinated before placing them on your Kokko. When it comes to cooking, try to preserve as many vitamins as possible. To do this, keep the time on the grill as short as possible. When that’s not possible, use indirect cooking.
Our ideas for tasty, quick-to-cook dishes on the Kokko:
Duck Breast Cooked in Fig Leaves
Flame-Grilled Aubergines Smoked with Pine Cones
3. Zero Waste, Zero Waste Cooking
In 2021, waste reduction and cutting down on food waste should be more of a priority than ever in our kitchens. To avoid throwing food away, shop more often and buy in smaller quantities. Instead of putting family-sized packs of biscuits, pasta, lentils, dried fruit, etc. in your cart, choose loose products and buy only what you need.
This way, you avoid products spoiling in your cupboards or going past their use-by dates and ending up in the bin. It’s also the best way to avoid excess packaging. And if you’re not a fan of home composting or making crisps from fruit and vegetable peelings, get into the habit of cooking them whole! Good news: the skins of fruit and vegetables contain the most vitamins! To do this, buy organic or pesticide-free produce and wash them thoroughly with water, scrubbing with a small brush. Finally, if your eyes were bigger than your stomach, here are our recipe ideas for reusing barbecue leftovers and reducing waste.
Is winter taking a toll on your mood and energy? Discover our all-Kokko menus to help you feel your best!
