1. All-fish menu at Kokko to boost your energy
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.
Eating in season is also much 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. As for those grown in summer, they are bursting with water to help the body maintain a good level of hydration. When it comes to taste, there's no contest either! Fruit and vegetables harvested when ripe will taste better than those that have finished ripening during transport. For cheese, this is particularly true of certain character cheeses - such as Tomes, Beaufort, Comté, etc. - which are much better when matured from milk produced in summer, which is more fragrant than the rest of the year.
To take up this challenge, head for the market, local shops, beehives, AMAPs or even directly to the producers. To know what to put in your basket, find out about the winter seasonal produce.
2. Favour gentle cooking and home baking
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 :
Paletot of duck cooked in fig leaves
Flame-baked eggplant smoked with pine cones
3. A zero-waste, zero-waste kitchen
In 2021, reducing waste and food waste is more important than ever in our kitchens. To avoid throwing things away, we shop more often and buy in smaller quantities. Instead of putting family sizes of cookies, pasta, lentils, dried fruit, etc. in your shopping basket, turn to bulk and buy only the quantities you need.
Thanks to this method, we can prevent products from spoiling in our cupboards or going beyond expiration dates and ending up in the garbage can. What's more, it's also the best way to avoid over-packaging. What's more, if you're not a fan of home composting or fruit and vegetable peel chips, get into the habit of cooking them whole! The good news is that fruit and vegetable skins contain the most vitamins! To do this, we buy organic produce or produce with no pesticide residues, and clean them thoroughly 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 reuse barbecue leftovers and limit waste.
Is winter taking its toll on your morale and energy? Discover our all-Kokko menus to get back in shape!
