This is one of easiest camp recipes as well as one of the tastiest. The richness of sundried tomatoes adds a deep flavour to the beef. This recipe can also be done at home in the oven.
Whoever said camp food had to be tasteless and boring was very wrong. No need to open cans or rehydrate food. This is real food!
1 Beef fillet or other roasting meat
6 – 10 sundried tomatoes and oil from jar (the more the better!)
Tablespoon of mixed herbs
Tin foil for roasting
Salt and pepper to taste
Place the fillet on a large piece of tin foil (large enough to loosely wrap the fillet and seal it), place the sundried tomatoes on top of the fillet and pour some of the oil from the sundried tomato jar over the fillet. Sprinkle mixed herbs on top. Seal the fillet. Take a second piece of tin foil and wrap the fillet, seal on the same side as the first layer to keep the juices in. Place on medium coals and put some coals on top of the parcel; leave for 30-45 minutes depending on the size of the fillet.
Take off the coals and let it sit for at least 5 minutes before slicing into thick slices. Place on a plate and pour the juices and sundried tomato over the sliced meat. Season with salt and pepper to taste.
Serve with steamed rice or mash potato and BBQ sweet corn.
Note: Locally produced sundried tomatoes are available all over Africa; often sold in local markets in huge piles. Wash thoroughly before placing them in 5 part oil to 1 part vinegar mix in a sealed jar and leave for 7-10 days before using. The oil/vinegar mix will soften the sundried tomatoes. Imported sundried tomatoes are also available in supermarkets in most capital cities.
More camp recipes available from “Overland Pub” Recipe book www.AfricaExpeditionSupport.com