Bake
Reindeer and onion batter bake
Reindeer and caramelised onion under a parsley buttermilk batter, baked until it puffs and sets with halloumi browning on top.
Instructions
Melt the butter in a large skillet over medium heat and cook the sliced reindeer until lightly browned.
Add the onions and garlic, turn the heat down and cook slowly for 8–10 minutes, stirring now and then, until the onions are soft and caramelised. Season well with salt and pepper and set the pan aside to cool a little.
Whisk the batter while the filling cools.
Beat the eggs, buttermilk, flour, salt and chopped parsley together in a large bowl until smooth and free of lumps.
Heat the oven to 225°C (435°F) and line a greased 9x13 inch dish with parchment.
Spread the cooled reindeer and onion mixture over the base, pour the batter gently over so the filling is covered, and scatter the grated halloumi across the top.
Bake 20–25 minutes, until the top is set, golden and the cheese has browned. Let it rest 5 minutes before you cut it.
Tips
- A quarter cup of chopped thyme in the batter gives it more of a herb garden flavour.
- For a crisper edge, brush the sides of the dish with melted butter before the batter goes in.
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