Ciaran’s Peculier [sic] Blog

A view of the world from an Irish hole

Category: good food

Docking stations

Continuing with my nettle theme we all know one of the common treatments for nettle-stings – a dock or docken leave, whose cooling juices soothed in principle the worst ravages of nettle-stings – but never seemed to eradicate the pain. Dock-leaves belong botanically to the rumex family. This also includes the common sorrel, often made into a pleasant soup on continental Europe, as well as forming a key ingredient in tart sauce served with salmon in Belturbet’s Rendez-vous restaurant.

Stung

Who of us in our lives hasn’t been stung? No, I’m not talking about involvement in a love-affair that has gone tits up, or being caught in a dodgy pyramid scheme, but rather that burning pain that you get on your hands and legs when you fall into long grass and which shows that your body has been penetrated by the horrible little spines of the common stinging nettle.

These beasts can grow up to six feet high. Personally I detest them; they represent decay and rankness. You find them in great abundance in unkempt graveyards and so I believe they are the last, ultimate floral wreath for the dead therein, coming up when all the other flowers have decayed and those interred have been forgotten by friends and family alike.

But my disdain for nettles has never been shared by herbalists. As I have mentioned in my most recent Echoes of the Past in the Cavan Echo an infusion has long been taken against skin rashes. Seventeenth-century herbalist Nicholas Culpeper was loud in his prasies of them. He said that they were governed by the Planet Mars. As medical knowledge in his day was still governed by the classical idea of the bodily humours he said that nettles, as Martian plants, had to share the Martian aspect of being hot and dry. They were a perfect foil for wet and damp conditions “and the superfluities thereunto attaching”, so they were just the job in springtime. There was nothing they couldn’t cure. What’s more he advocated drinking them with wine, a risky piece3 of advice, given that he was writing during the years of Cromwell’s Commonwealth and when the Lord Protector and his agents took a dim view on alcohol. One thing he did not consider them useful for, and indeed he denounced the idea of them “promoting venery in men” ie giving lads the horn, as completely erroneous.

Nettles are delicious food. We picked some last spring on Turbet Island. Rosie froze them and still has a supplyy which she’s going to make into a delicious quiche – which will be eaten by one very real man!

La dolce vita in Belturbet

Belturbet is really such a charming place, offering so many different cuisines to the diner. Last Friday we paid a visit for the first time to the new Italian restaurant Mico’s, and I can assure everyone that it will not be our last.

The dining area is decorated in a calm and understated manner. Beside it there’s a bar where patrons can either sip a drink before their meal, or do as we did, partake of a post-prandial there.

For starters we both had a wonderful Insalata alla Greca, with plentiful feta, black olives, delicious tomatoes and lettuce. For main course I opted for Pollo Valdostana, a magnificently prepared dish. It comprises boneless chicken wrapped in parma ham, stuffed with ricotta cheese and served with a fragrant creamy  sauce including basil and thyme. As the name suggests it hails originally from the Val d’Aosta, that part of Italy where a French dialect is still spoken, so it marries the best of two great culinary traditions: French and Italian regional fare. Mico’s provides a nice touch by giving diners a choice of accompaniments, including a selection of pastas in tomato sauce. Rosie opted for a beefsteak served with garlic sauce which she pronounced to be excellent. Rosie had a bottle of the house red, while I, in spite of my oenological pretensions, decided to have a bottle of Nastro Azzurro beer; it went very well with the food.

For dessert I chose a huge ice-crean pancake with various varieties of ice-cream filling. Rosie said she was full and so didn’t have a sweet – instead she eyed mine enviously. She did take a coffee laced with Tia Maria and topped with frothy cream, which she claimed was perfection itself. I rounded off my meal with my favourite coffee, un macchiato – an espresso with a little hot milk.

The portions at Mico’s are generous – so it should be a hit wth the Cavan crowd. I surprised myself by clearing every plate of food set in front of me.

The service was first-class; genuinely helpful, prompt but never officious.

All in all our experience at Mico’s can be summed up in one word – Ottimo!

Mico’s Restaurant, The Lawn, Belturbet, Co. Cavan, telephone 049-9522443

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