For Picasso, we made all the periods in tapas: vegetable paella with blue tea powder that made everything blue and purple, soaked banderillas (sticks of cheese and pickles) in beet juice, served shrimp and lobster cut into bizarre shapes, added ras el hanout and sweet potatoes to a Spanish Tortilla, and invented these fancy cubic chicken croquettas.
Ingredients:
1 lb chicken breast, pureed
½ cup flour
½ cup butter
2 eggs
2 cups panko
Oil for frying
salt and pepper
And a square ice cube tray
Stir together the flour and butter over low heat until well combined, stir in the chicken puree, add salt and pepper, other seasoning if you wish, and just cook through so that you can taste and adjust. Pureeing the chicken breast requires a bit of water so if at this point the mixture is too thin, keep cooking until its pasty or add a dash more flour. If it’s too thick, add 2 TB water.
Pull off the heat, allow to cool slightly. Put the mix into the ice cube tray and freeze.
When fully frozen, turn out the cubes, dip them in beaten egg, then panko. Fry in hot oil on all 6 sides until just brown, then pop the cubes in the oven at 250 for 20 minutes to fully cook the interior. They came out delicious, and completely cubic.
mishkitchen 