We serve up the viral ‘Big Yorkie' AKA a full roast dinner served in a giant Yorkshire pudding

7NEWS

02-07-2025

Patrick Friesen is the culinary director of Applejack hospitality.
Venues include Bopp & Tone, June's Shoppe, Hester's, The Butler Potts Point, The Botanist Kirribilli, SoCal Sydney, Forrester's Surry Hills.
Today, Patrick will be cooking the 'Big Yorkie' on the show.
This is a giant Yorkshire pudding stuffed with an entire roast dinner including beef, potato, carrots, peas and topped with gravy.
Recipe below:
Yorkshire Pudding Recipe – makes 4 Big Yorkies
Ingredients (Yield based on batch):
Plain flour – 280 gm
Eggs – 8 pcs
Milk – 400 ml
Method:
In a large mixing bowl, whisk together the eggs and milk until well combined.
Gradually add the flour, whisking until a smooth batter forms.
Preheat oven to 210°C.
Using a 177 ml ladle, portion the batter into preheated trays - use a 20 cm cake tin
Bake for 16 minutes, or until golden brown and puffed.
Roast – makes 4 serves to fill the Big Yorkies
Honey and carraway roasted carrots
8 pc carrots peeled and cut into 2 cm pieces.
1 tbsp honey
1 tsp olive oil
Big pinch of sea salt
1 tsp carraway seeds
Method
Preheat oven to 170C
Cut carrots, toss with olive oil, honey, carraway seeds and salt.
Roast in baking tray for 20 minutes or until caramelised and soft.
Roast beef
1.5 kg sirloin roast
2 sprigs thyme
2 pc rosemary
2 sprigs bayleaf
Salt and pepper
2 tbsp olive oil
Method
Preheat oven to 220C
Pick thyme and rosemary. Chop until coarse.
Season liberally 6 hours in advance with salt and pepper. Rub with olive oil and add chopped herbs. Leave uncovered in the fridge. Take out a few hours before roasting so the meat can come up to room temperature. Roast for 20 minutes at 220C to caramelise the outside. Reduce temperature to 160 and cook until 45 degrees C. Take out and rest for 30 minutes. The beef should carryover cook until an internal temp of 55C for medium rare. Slice and enjoy.
Gravy.
Beef drippings
500 ml water
4 tbsp gravy powder
Now that we roasted the beef we have a pan full of crispy beef drippings. Deglaze the pan with water and bring to a boil. Make a slurry with the gravy powder and just enough water to make it a paste. Add to the boiling deglazed water and bring back to a boil to thicken. If too thick add a splash of water. If too thin add a bit more gravy powder.
Crispy spuds
1 kg chat potatoes
Salt to taste.
Rosemary 2 sprigs
Garlic 6 cloves
Olive oil 100 mm
Method
Boil halved chat potatoes in salted boiling water until fork tender. Remove and let dry. Smash lightly and put on a baking sheet with olive oil, salt, picked rosemary and lightly smash the garlic cloves. Roast at 220C for 45 minutes turning halfway until they are super crispy and moreish.
Peas
500 gm baby peas. I prefer the Edgell brand baby peas.
Salt
Butter
Blanch frozen peas in boiling salted water until hot. Toss with a tbsp of butter and a good pinch of salt.