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stouflvillesuntribunea thursday jan 182007 5 pass the haggis and toast robbie aggis ifs a love- hate relation ship most scots love it or say they do most welsh english and irish hate it or say they do as for canadians in true canuck fashion we prefer to say nothing for fear of hurting the feelings of relatives from the land of the heather for someone like myself half scot and half welsh i should take it or leave it strangely enough i enjoy it as much as any highlander who ever have skirled a pipe or tossed a caber truth is i can consume a ton well maybe a pound of the stuff with no ill effects with the birth date of rob bie bums scotlands national poet fast approaching jan 25 haggis will be a popular item on many tables so it was on saturday the 13th annual burns supper hosted by stouffvilles st james presbyterian church and held for a first time at parkview village the event was sold out with 160 people attending to satisfy the desires of socalled haggis lovers 19 pounds of the product was required with nary a nibble left over still some were content to pass it by ignoring the fact the taste is not unlike that of dressing from a christmas turkey instead of delicious innards from a fowl they fool ishly refer to haggis as grossly foul innards giving the deli cacy in my opinion an unjust rapport however you be the judge my computer dictionary describes the haggis make up as follows haggis is a traditional scottish dish although there are many recipes it is normally made from the heart liver and jungs of a sheep minced with onions oatmeal suet spices and salt its usually boiled in a sheeps stomach for an hour if that descriptive should make you feel a little queasy please read on most modem commer cial haggis is prepared in a casing rather than an actual stomach that may help in the united states and presumably canada food safety laws forbid the sale of animal lungs for human con sumption however true to a persist ent spirit scot descendants have been known to engage in haggis smuggling to obtain the real thing but why the conjecture if one wants an honest answer then ask an honest scot this i did and here was his reply a haggis is a small three- legged scottish highland creature that has legs on one side shorter than on the other this makes him or her well adapted to run around hills at a steady altitude without roaming with jim thomas ascending or descending however a haggis can be eas ily captured by running around the hill in the oppo site direction the haggis as obtained by stouffvilles jim paterson for saturdays dineout was pur chased from a store called but n ben in scarborough its made on location churches at least scottish churches are accorded a special rate 5 per pound theres good and bad haggis jim admits satur days specialty was richly sea soned with spice the best scottish money could buy following its return to stouf- fville it was cooked by doris campbell rob storie of scarborough piped the 19pound morsel into the auditorium he later addressed the haggis with a gaelic vernacular i cannot repeat paul gardiner valiantly held the dish dangerously close to the cutting edge of mr stories menacing knife other than a trace of frayed nerves no injuries resulted scotch whiskey was replaced by adams ale while jan 25 will see hag gis prepared and served at several whitchurch-stouf- fville locations there may be private residents possessing sufficient culinary skills to produce their own if so the following recipe could help one sheeps stomach one sheeps heart one sheeps liver halfpound of fresh suet a threequarter cup of oat meal three onions finely chopped one teaspoon of salt one teaspoon of freshly ground pepper half teaspoon of cayenne half teaspoon of nutmeg threequarter cup of stock on second thought per haps a preparation so unique should be left to the pros the lion of stouffville is hosting a robbie bums nights jan 25 a similar event is planned jan 27 at sleepy hollow golf and country club hosted by ann milnes school of dance help yourself to the hag gis try and ignore the ingre dients jim thomas is a stouf- fuille resident who has writ ten for area newspapers for more than 50 years mats for our frozen entree feature of the week will be our stuffed chicken breasts we make these with our airchilled chicken breasts boneless and use bur sage onion stuffihg they are then seasoned and slowroasted and finally drizzled with a dijoh mustard cream sauce theyre amazingly good as you could imagine reg fs serves 23 4s8ssss week at the delit in our readytogo counter well be making in addition to our usual fare a grilled vegetable lasagna using bell peppers portabello mushrooms asparagus zucchini eggplant and crumbled goat cheese with a roasted garlic tomato sauce also weve prepared a slowcooked pork dish with paprika caraway marjoram lemon zest and white wine this will be available with a rice pilaf and myfave a smoked chicken orzo salad im sure there are drawbacks to having a country the shape of chile but one of the benefits is having a progressive growing season as the climate shifts over the long northsouth stretch of land what this means in this case is a long window of availability for these berries which is far beyond ours thats why well have these now and for quite a while at the peak of their quality from chile cumberland ausagesi these are a unique sausage from england we use mediumground fresh pork a bit of lemon and orange zest some cranberry and a touch of port its a great dinner sausage reg 399 lb ohf this week hats baking our venerable kolbassa is on sale this week its as lean as it gets its full of flavour including lots of garlic and its portable which means you can take it with you wherever you go tosnack n but its good to share given the garlic w sf off reg 169 100 g jm crwsli grapes were up to another feature oh this beautiful char from the north shore of nova scotia the sizes are a bit bigger this time the portions a bit thicker and the smoked portions a bit more substantial its all good because its a mild and subtle and delicate fish very fresh too because its farmed well have a dish already done for you at the deli as well youd be surprised at how many types sizes qualities and prices there are to choose from at the produce terminal our approach has always been to pick the best quality that we can and then ask the price others start the other way round some start in the middle these are really good grapes the price not too bad either h stomp ours this is just a little reminder that we open at 1100 auro on mondays this is to allow us to fully dismantle and clean our display cases without inconveniencing our customers thdnksl jl nhifttljr ahtv b a ctt ma s0u b y gpedtj fresh 1 j a jil0ix tomatoes m frh basil the base being chicken stock in fact i invite you to read the full ingredient list all good stuff one further point this can be served either hot or chilled as your mood dictates reg599 serves 3 4 this week weve got the blues happenin this week both in die produce area and in the bakery the difference being that we garnish our bakery items with fresh chilean berries but we bake with wild ontario blues well be making ikep ussk kes with a combo of spy apples and wild blues theyre big and full hot for wm kttdkkylsksa leases the breakfast of choice atmy house for my 5 year old early riser and me reg afffeefedraij crisgs these are displayed in the freezer adjacent to the fourth cash desk the beauty thing about these is that they go in your oven when your dinner comes out two good things happen your home smells amazing and appetizing and you have a delirious warm dessert ift not too bad reg 1ip ea ijpfisbdhmr piss these are adult sized turnovers done in our puff pastry ymgg not too bad either reg j ea wm kaefeem- scesss this is our light and fluffy scone made with a hint of lemon reg jl ea btceferrletcan qsasecfes we make a shortbread crust fill them with our cheesecake mixture swirl in lemon curd and wild blues and bfifoaerfmossse we make these in our ramekins its an amazing mousse using fresh blues dotted with whole blues and garnished with sugared almonds 3r v d ea reg this is made with bfadbmy cress mm yogourt wild blues and egg white its the lowcal dessert of the week were going to do something like this every week one size for all ea all these items will uv vllllage grocer quality roods specials in effect until closing sunday january 21 hours mon 1100700 tuesthurs 900700 fri 900800 sat 900600 sun 1000500 548 garlton road unionville 9401770 wwwthevillagegrocercom