Bake
Tomatoes stuffed with reindeer and halloumi
Ripe tomatoes hollowed out and filled with smoky paprika reindeer, then baked with halloumi cubes on top until golden.
Instructions
Heat a skillet over medium-high heat with the olive oil and add the ground reindeer.
Break it up with a spoon, season generously with salt, pepper and the smoked paprika, and cook about 8 minutes, until browned. Add the red onion and garlic and give it another 5–7 minutes, until soft and fragrant. Off the heat, let it cool 10 minutes, then stir in the chives.
Heat the oven to 180°C (350°F) and hollow out the tomatoes.
Scoop out the seeds and pulp with a spoon without going through the bottom, season the cups lightly and pat them dry with paper towel.
Spoon the cooled filling into the tomatoes, about three-quarters full.
Set the halloumi cubes over the filling and bake 15–20 minutes, until the tomatoes are tender and the cheese is golden. Let them cool a little before serving; they're scalding straight out of the oven.
Tips
- A pinch of dried thyme in the filling is worth adding.
- If your tomatoes are very big, give the empty cups 10 minutes in the oven first so they don't flood.
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