Each week on C.I.G.A.R.E, you will be treated to some of South Africa's top chefs preparing the most amazing meals for all sorts of occasions. Episode3 brings us the chef from Sel et Poivre, the restuarant at The Quartermain on Rivonia Road. He's name is Chef CoCo Fathi and he sure knows his way around some African flavour. This is the dish he mesmerized us with:

Impala fillet with Pomegranate sauce

on a bed of Plantain Banana mash.

Ingredients :  Serve 4

• 4 medium plantain bananas
• 4 x 200g impala fillet
•  20cl pommace olive oil
• 20g butter
• 20g chopped onions
• 20cl concentrate pomegranate
• 50cl red wine
• Salt and pepper to taste

Method:

• boil the banana in a large pot with water and salt until soft
• remove the skin of bananas and blend in a blender to have a very soft mash texture
• in a hot pan, add olive oil and fry the Impala fillet on each side to seal the meat
• put the fillets in an oven tray and put in a 180ºC oven for 7 min.
• in the same pan, remove the extra oil and put the butter and fry the chopped onions
• deglaze the pan with Pomegranate , stir for 2 min
• add the red wine and reduce to a sauce and rectify the taste with salt and pepper

Platting:

• fill a around mould with a ¼ of the plantain mash in the center of a plate
• place the fillet on the bed of the plantain mash
• strain the sauce around the plantain mash and fillet
• garnish with fresh herbs