PINEAPPLE MADRAS

Preparation Method :

• Cut the pineapples in half lengthways, retaining some of the leaves on each of the halves.
• Remove the flesh, reserving the juice.
• Measure the juice and make up with canned pineapple or orange juice if necessary. Chop the flesh finely, discarding the core. Reserve the skins.
• Place the avocado flesh in a food processor or liquidizer with the cheese, curry powder and pineapple juice.
• Process until a thick puree has been formed. Place in a basin and fold in the pineapple and grapes.
• Pile this mixture into the pineapple skins and decorate with orange slices, threaded through cocktail sticks, topped with maraschino cherries.
• Serve on a bed of lettuce and watercress with a grilled poppadum to accompany the salad.