1. All-fish menu at Kokko to recharge your batteries
Eating locally and in season has many advantages. First and foremost, it is more economical and ecological, because the produce grown is adapted to the climatic conditions of the season in which it was produced. This means we do not have to use all kinds of fertilisers or heated greenhouses to grow anything and everything all year round. What's more, by eating local produce, we avoid the transport costs and carbon footprint involved in getting the produce to our plates. For fish, it also means respecting the reproduction periods of species and avoiding over-fishing.
In addition, eating seasonally is also much better for your health. In fact, winter fruits and vegetables are ideally suited to the season because they are rich in nutrients to help the body fight against the cold. As for those that grow in summer, they are full of water to help the body maintain a good level of hydration. From a flavour point of view, there is no comparison either! Fruits and vegetables harvested when ripe will have more flavour than those that have finished ripening during their transport. For cheese, this is particularly true for certain character cheeses - such as tomes, Beaufort, Comté, etc. - which are much better when they are refined from milk produced in summer, which is more fragrant than the rest of the year.
To meet this challenge, head to the market, local shops, hives, AMAPs or even directly to the producers. To find out what to put in your basket, find the seasonal products of winter.
2. Focus on gentle cooking and homemade cuisine.
There's nothing quite like a home-cooked meal. And as you know, the barbecue is perfect for enhancing any dish. The watchword in 2021: simplicity. So you don't spend hours peeling, slicing, simmering and we put taste first. We opt for whole vegetables cut in halves or large slices, or whole pieces of meat or fish to share, which we simply marinate before placing on our Kokko. When it comes to cooking, we do our utmost to preserve all the vitamins in the food. To achieve this, the time spent on the grill should be as short as possible. When that's not possible, we adopt indirect cooking.
Our ideas for flavourful and quick meals at Kokko :
Duck breast cooked in fig leaves
Flame-cooked aubergines smoked with pine cones
3. Zero waste and zero garbage cooking
In 2021, reducing waste and food waste must be more honored than ever in our kitchens. To avoid throwing things away, we shop more often and buy in smaller quantities. Rather than putting family-sized packages of cookies, pasta, lentils, dried fruit, etc. in your basket, opt for bulk and only buy the necessary quantities.
Thanks to this method, we prevent products from deteriorating in our cupboards or exceeding their expiration dates and ending up in the trash. Moreover, it is also the best way to avoid overpackaging. Furthermore, if you are not a fan of homemade compost or fruit and vegetable peel chips, get into the habit of cooking them whole! Good news: the skin of fruits and vegetables contains the most vitamins! To do this, buy organic products or those without pesticide residues and clean them carefully with water, scrubbing them with a small brush. Finally, if you've bitten off more than you can chew, we'll give you our recipe ideas for reusing barbecue leftovers and thus limiting waste.
Is winter affecting your mood and energy? Discover our all-Kokko menus to get back in shape!
