Venison steak sandwich with 'no mayo' mayo and parsnip chips

From: Market Kitchen

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Prep time:
10 min
Cook time:
20 min
Serves:
2

If you want to indulge on the weekend without the excess calories then chef Ricky Andalcio has the answer with his alternative venison steak sandwich and 'no mayo' mayo!

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Ingredients

For the venison steak sandwiches

  • 2 venison haunch steaks, 90-120g each
  • 1 ciabatta bread
  • handfulleaves watercress
  • 1/2 red onions, thinly sliced
  • drop of olive oil
  • salt and black pepper

For the parsnip chips

  • 4 medium parsnips
  • pinch cayenne pepper
  • pinch smoked paprika
  • 1 tbsp plain flour
  • salt and black pepper

For the 'no mayo' mayo

  • 2 dessert spoons hummus
  • 2 dessert spoons low-fat cream cheese
  • 2 natural yogurt
  • 1 dessert spoon lemon juice
  • 1 tsp English mustard
  • dash freshly ground white pepper
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Method

For the steak sandwich:
1. Lightly oil the venison steaks and season well. Cook on a chargrill griddle pan or barbecue for 2-3 minutes per side. Set aside in a warm place to rest.

2. Slice open the ciabatta, then cut in half to give two portions from the loaf. Lightly griddle it to give toasted bar marks.

3. Combine the watercress and onion. Assemble the sandwiches with the cooked venison, topped with the watercress mix and slather with the ‘no mayo’ mayo. Serve with the parsnip chips.

For the parsnip chips:
4. Preheat the oven to 200C/gas mark 6. Cut the parsnips into wedges. Place in a saucepan and top with cold water. Add some salt, bring to the boil and par boil the parsnips for a few minutes. Drain well.

5. Combine the flour, cayenne, paprika, salt and pepper in a large bowl. Add the parsnips to the bowl and toss over until the parsnips get a good coating of the seasoned flour.

6. Line a baking sheet with lightly-oiled parchment paper. Roast the parsnips in the oven for about 20 minutes until they are golden brown and crisp.

For the 'no mayo' mayo:
7. Combine all the ingredients together in a bowl, and set aside until ready to serve.


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