Haha.... 
It is a small town named Youghal by the sea in Co. Cork, i wouldnt describe it as a fishing town nor a port anymore, but quite clearly it was at some stage. It has many bars/Restaurants named after various different maritime themes, such as Maggie May, Moby Dick. One of the main hotels in the town is called Walter Raleigh, as that was where the man himself first arrived in Ireland with the potato and tobacco, many many years ago.
Small bit of useless info for you 
Not useless info at all. I love stuff like that, and find it very interesting.
Here are the last of the Scottish recipes. I'll start the Chinese ones next week, and also have a look for some others which will be suitable for James.
Crowdie Potato Cakes1lb hot mashed potatoes
1 egg yolk, beaten (individually freeze the white for another recipe)
2oz Crowdie cheese
2oz butter
1tbsp snipped chives
Butter for frying
Mix the egg yolk and cheese into the hot potatoes with the butter and the chives. Season to taste. Take up a portion of the mixture and roll it into a ball, then flatten it into a round about ¾ inch thick - repeat until all the mixture is used up. Heat the butter in a frying pan and fry the cakes in batches in the hot butter until they are golden brown on both sides.
Buttered OrangesThis was a favourite pudding of King James VI of Scotland.
6 small oranges
2 large juicy oranges
2oz castor sugar
5 egg yolks, beaten (individually freeze the whites for another recipe)
1tsp rosewater
4oz soft unsalted butter cut into 1 inch cubes
¼ pint double cream
1 large piece soft candied orange
Remove a “lid” from the top of each small orange and remove the pith. Carefully hollow out the flesh from each orange, taking care not to pierce the skin. Eat the removed flesh or blend into a smoothie.
Grate the rind from the two large oranges and squeeze out their juice. Mix the rind, juice, beaten egg yolks and sugar in a small basin and place over a pan of boiling water. Do not let the bottom of the basin touch the water. Stir gently and continuously with a balloon whisk until the mixture is as thick as a good custard. (Do not whisk too briskly, and take care to scrape the sides of the bowl from time to time).
When the orange mixture starts to leave a thick trail or “ribbon” when you lift it with the whisk, remove the basin from the pan and stand it in cold water to cool it slightly. Keep stirring it and add the rosewater. Remove the basin from the cold water.
Whisk the butter pieces into the mixture one at a time, making sure each one is incorporated before adding the next. Whip the cream until it forms soft peaks and fold it into the mixture. Cut the candied orange into small pieces, and as the mixture starts to set, fold the pieces in, so that they stay suspended and do not sink to the bottom. Fill the orange shells with the mixture and replace the lids.
Kipper CreamServes 8
1lb kipper fillets, cooked
½ pint milk
1oz butter
1oz plain flour
¼ pint mayonnaise
2 large eggs, separated, the yolks beaten
2tsp lemon juice
A pinch of nutmeg
½ oz powdered gelatine
3tbs warm water
Remove the skins from the kippers and flake the flesh.
Melt the butter in a pan, stir in the flour and cook gently for a minute or two until well mixed but not browned. Remove the pan and blend in the milk. When blended in well, put the pan back on the heat and bring the mixture to the boil, stirring constantly, then stir in the beaten egg yolks, the nutmeg and the lemon juice.
Dissolve the gelatine in the water. If it proves stubborn, put it in the microwave for about 30 seconds on high, checking it each 10 seconds. The stir the dissolved gelatine into the sauce, stir in the kippers, take the mixture off the heat and leave it on one side until it is starting to set.
Whisk the egg whites until they are stiff, then fold them into the sauce. The fold in the mayonnaise. Turn the mixture into a shallow, lightly oiled 2 pint dish. (If you prefer to make this into individual servings, lightly oil ramekins and turn the sauce into those). Smooth over the surface and leave overnight to set.
If you are using ramekins, you might want to consider wrapping the ramekins in a double layer of baking parchment, taped where the paper joins, and secured around each ramekin with string, so as to make a “collar” which will stand above the rim of the ramekin. You then spoon the mixture above the rim of the ramekin, where the “collar” will hold it until it is set.
The following day, either turn the whole Kipper Cream onto a serving plate and garnish with (say) cucumber slices and green stuffed olives, cut in half, or cut the string and tape surrounding the ramekins, and carefully unwrap the “collar”, leaving the cream standing above the rim, and perhaps garnish the tops with a very thin slice of cucumber, cut half way through and twisted into a twirl, and a couple of cut green stuffed olives either side of it.
This eats very well with Melba Toast. And here's the recipe to save anyone looking it up.
Melba ToastOne small white sliced loaf
Preheat oven to 150C/300F/Gas 2/Fan 135C.
Cut the crusts off the slices. Give crusts to the birdies.
Roll the slices one at a time with a rolling pin to flatten them. Either leave the slices whole or cut them in half, as you please. Place the slices on baking trays and bake for about 30 minutes or until pale golden and curling at the edges.
Cool the slices on a wire rack. Store the cooled slices in an airtight container or tin.
Potted Beef6oz cold cooked beef
4oz cream cheese
2 tsp tomato puree
2tsp mayonnaise
¼ level teaspoon French mustard
A good pinch of mace
1oz melted butter
Mince the beef (or blitz it in a food processor). Mix in the cream cheese. Then stir in the tomato puree, mayonnaise, mustard and ground mace. Taste and add salt if desired. Pack the potted meat into a small dish. Melt the butter and pour it over the surface. Store in the fridge until required.
Drambuie Spiced PeachesServes 6
10 fresh peaches
4tbs Drambuie
½ pint cold water
8oz caster sugar
¼ level teaspoon nutmeg
A 2 inch piece of cinnamon stick
Put the water, sugar, nutmeg and cinnamon stick in a pan, and over a very low heat dissolve the sugar, being careful to brush down any grains which stick to the sides of the pan. The bring the syrup to the boil and boil it rapidly for one minute. Remove the pan from the heat.
Plunge the peaches into a bowl of boiling water, and leave them there while you slowly count to ten, then transfer them to a bowl of cold water, and peel off their skins. Cut each peach in half lengthwise, twist them to separate and then remove the stones. Put the peach halves into the syrup and poach them over a medium heat for 5 minutes.
Leave the peaches in the syrup to cool, and then stir in the Drambuie. Chill the peaches for at least four hours before serving with single cream.
Bonnie Prince Charlie’s PearsServes 6
6 firm ripe pears
½ pint water
1 orange
4oz soft brown sugar
2 level teaspoons arrowroot
4tbs Drambuie
Using a potato peeler, remove the skin from the pears, but leave the stalks in place. The cut off a small slice from the bottom of the pears to make a level base, and try to remove as much of the core as possible.
Put the water and sugar into a shallow pan, and over a low heat dissolve the sugar, brushing down any grains which stick to the sides of the pan, and stirring occasionally, until it has melted. Pare the rind from the orange, again using the potato peeler, making sure the rind is free of pith, then squeeze the juice from the orange, and add it to the pan with the rind. Bring the syrup to the boil, then reduce the heat, add the pears, cover the pan and poach the pears gently for about 40 minutes, or until they are tender but still whole.
Transfer the pears to a serving dish. Remove the orange rind and cut about half of it (or more if you like) into very fine strips to use for decoration.
Blend the arrowroot to a smooth consistency with the Drambuie, then pour it into the syrup, then over a low heat and stirring all the time, bring the sauce to the boil to thicken and clear.
Spoon the sauce over the pears and scatter the orange shreds over them. Serve with single cream.
Raspberry SouffleServes 6
3 large eggs, separated
3oz caster sugar
½ oz powdered gelatine
The juice of a half lemon made up to 3 fl oz with water
8oz fresh or frozen raspberries
¼ pint double cream
1oz chopped browned almonds
A few extra fresh raspberries for decoration
Encircle a 1¾ pint souffle dish with a doubled sheet of foil that stands about 2 inches above the rim of the dish. Fasten the side join with tape, and secure the foil around the dish with string.
Put the raspberries into a food processor and blitz until pureed. Then rub the puree through a metal sieve to remove the pips. Measure the quantity of puree. You will need ½ pint of puree for this recipe. You can freeze the remainder as a sauce to pour over ice cream.
Put the egg yolks into a bowl. Suspend the bowl over a pan of hot water, not allowing the base of the bowl to touch the water. Whisk the mixture until it is thick and creamy in consistency. Remove the bowl from the heat.
Dissolve the gelatine in the lemon juice and water over a low heat, then beat it into the creamy mixture and continue beating until the mixture cools.
Whisk the cream to a soft peak consistency. Reserve a little for decoration, and fold the rest into the mixture. The fold in the raspberry puree.
Stirring occasionally, leave the souffle mixture until it is on the point of setting. The whisk the egg whites until they are stiff, and then fold them into the souffle mixture, and pour the mixture into the souffle dish. Leave in the fridge overnight to set.
To serve, remove the foil collar carefully with the help of a palette knife. Press the nuts into the side of the soufflé mixture standing above the rim of the dish so that they adhere, then decorate the top of the souffle with the remaining cream and the extra raspberries.
Drambuie Souffle with Melba SauceServes 4
4 large eggs, separated, yolks beaten
1oz butter
1oz plain four
¼ pint milk
3oz caster sugar
4tbs Drambuie
A few drops of vanilla essence
For the Melba Sauce
1lb fresh or frozen raspberries
4oz sifted icing sugar
Lightly butter a 2 pint souffle dish and sprinkle it with caster sugar. Shake out any surplus.
Melt the butter in a pan, stir in the flour and cook gently for about 1 minute without browning. Remove from the heat and gradually blend in the milk. When the sauce is smooth, return the pan to the heat and bring the sauce to the boil to thicken it, stirring it all the time. Stir in the beaten egg yolks a little at a time, then beat in the caster sugar with the Drambuie and the vanilla essence.
Whisk the egg whites until they stand in soft peaks, and then using a metal spoon, lightly and quickly fold them into the sauce mixture. Turn the mixture into the souffle dish, and cook in the middle of a preheated oven 375F/190C/Gas 5 for about 40 minutes or until it is well risen and golden brown.
Scatter a little icing sugar over the top and serve immediately with the Melba Sauce in a jug to pour over the individual portions.
To make the Melba Sauce, all you do is blitz the raspberries in a food processor and then rub the puree through a metal sieve to remove the pips. Then sweeten with icing sugar to your taste.
Scottish Royal PancakesServes 4
4oz plain flour
A pinch of salt
2 eggs, beaten
½ pint milk
Lard for frying
For the sauce
3 large oranges
2 large lemons
3oz butter
4oz caster sugar
3tbs Drambuie
Place all the batter ingredients with half the milk into a food processor and blitz thoroughly unto smooth, then add the rest of the milk through the feeder tube.
Melt a little lard in an 8 inch frying pan and pour into enough batter to thinly coat the base of the pan. Fry until the underside of the pancake is brown, flip over and brown the other side. Turn the pancake onto a tea towel and keep them warm. Make 7 more pancakes.
Grate the rinds from the oranges and lemons and squeeze out their juice. Melt the butter in a frying pan, stir in the sugar and cook for one minute. Add the grated rinds, strain in the orange and lemon juice and bring to the boil. Add the Drambuie. Reduce the heat and simmer for 3 minutes.
Fold each pancake into quarters and place in the sauce. Simmer gently for 3 minutes, spooning the sauce over the pancakes. Serve two pancakes for each person with a little of the sauce.
Atholl Brose PuddingServes 4
½ pint double cream
3 fl oz whisky
3tbs runny heather honey
2oz pinhead oatmeal, toasted
Whip the cream until it just holds its shape. Stir in the oatmeal with the honey. Chill, then just before serving, mix in the whisky. Serve in small stemmed glasses.
A couple of things.
Dear Strict Mentor - I've put the Melba Toast recipe up again with the Kipper Cream to save people searching for it, so if you could please discount that from my tally I'd be grateful.
Rox. I thought the Potted Beef recipe might be suitable for you to eat with salad for your diet. You don't need to pour the melted butter over, as that's only really to act as a seal if you're not intending to use the beef for a few days, and not necessary if you're going to eat the beef straight away.
The Potted Beef makes a great sandwich filling, and if you do decide to use it as that, then do pour the melted butter over and let it set, and then you don't need to butter the bread.
