By kengosling

Re: Mousakka in the Cheat book
04 May 2008 13:51

Hi there,
Just made the Mousakka again and may well have added too much red wine, as it wasn't easy to measure as I was using it from the freezer in cubes! So having just eaten this, and have another lot left in the dish which I am going to freeze, can you advise how I can thicken the meat mixture up? I know if it wasn't already within the dish with cheese ontop I could thicken with flour or arrowroot, but what would you advise in this case please?

Replies

By Dolly Doodle

Re: Mousakka in the Cheat book
06 May 2008 14:21

I usually use a draining spoon if I've made something a bit too much on the sloppy side - you can add more of the juice as you wish to the dish then.