Reindeer and pork rolls in cranberry cream

Instructions

1. 1

   Melt the butter in a large skillet over medium heat and cook the diced onion 5–7 minutes, until translucent, then take it off the heat to cool.

2. 2

   In a large bowl, mix the reindeer hamburger, ground pork, cooled onion, egg, salt and pepper until only just combined. Pour in the milk a little at a time and keep mixing until you have a soft, workable mixture.

3. 3

   Wet your hands and divide the mixture into 12–16 even portions.

4. 4

   Flatten each one into a rough oval and roll it into a thick cylinder, about the shape of a sausage. Line them up on a parchment-lined baking sheet.

5. 5

   Heat the oven to 200°C (392°F) and brush the tops of the rolls with a little melted butter.

6. 6

   Bake 15–20 minutes, until cooked through and golden. If you're using the halloumi, scatter it over for the last 5 minutes.

7. 7

   Make the sauce while the rolls bake.

8. 8

   Put the stock, cream and cranberry jam in a small saucepan and bring it to a gentle simmer over medium-low heat, stirring now and then, until it thickens enough to coat a spoon. Taste and season.

9. 9

   Move the rolls and any pan juices to a serving dish.

10. 10

    Pour the warm cranberry cream over them generously and serve straight away, with warm flatbread and either roasted root vegetables or a handful of greens.