DRUNK COOKING – A good Christmas Stuffing with Father Funk (VEGAN RECIPE)

Thank you for watching, make sure to check out the RECIPE BELOW!

Leora finally listens to all your demands and drinks Buckfast in this christmas special with Father Funk. Thank you to Paddy McCrea for this seasonal request.

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Drunk Cooking with Leora – A Recipe for Disaster

Our drunken head chef and sommelier, Leora, challenges you to send over any recipe that you enjoy with any alcoholic beverage of your choosing. Our resident chef will accept your challenge by attempting to cook the recipe while enthusiastically enjoying the drink that you’ve chosen. Let us see what you got and don’t forget to subscribe!

1 large Butternut squash
500g Mushrooms
2 red onions
10-12 cloves of finely chopped garlic
Handful of Rosemary
Handful of Sage
2 vegan stock cubes
200g breadcrumbs
360g chestnuts (Roast them yourself if you can be bothered or just buy a pack of pre-roasted.)

Pre-heat your oven to 180c

Halve a nutterbut squash and remove the seeds.

Chop your mushrooms in a food processer (not a blender) or chop by hand – small and inconsistent in texture like a pebble dash wall

Heat a large amount of olive oil and add mushrooms your mushrooms.
Cook on a medium heat to fry off moisture.

It takes fooking ages

After all the moisture is gone,

Add your herbs, red onion and garlic.

Add salt and pepper to taste

Using both stock cubes, add 400ml of water and then pour into pan.

Food process some old stale bread to turn into breadcrumbs, whack it in. Keep a handful back to pour on-top at the end.

Roughly chop your pre-roasted chestnuts. Wang them in too

Add your cranberries.