Serves 4

Ingredients

250 g (9 oz ) fresh salmon fillet
250 g ( 9oz ) fresh cod fillet
1 garlic cloves, chopped or crushed
45 ml ( 3 tablespoons ) sunflower oil
45 ml ( 3 tablespoons) soy sauce
30 ml ( 2 tablespoons ) medium or day sherry
15 ml ( 1 tablespoons ) demerara sugar
1/2 tablespoon orange zest
Cut the fish into cubes large enough to fit on the skewer, and place the cubes in a deep dish. Mix together all the other ingredients and pour over the fish. Marinate at room temperature for 1 hour.
Grease the 4 skewers and thread the fish pieces on to them, alternating the cod and salmon. Barbecue or grill on one side, then brush on some of the leftover marinade and turn the skewers to cook the other side. Cook until the fish flakes easily but still firm.
The Garlic Effect – Dr Reg Saynor

Serves 4

Ingredients

1 packet kipper fillets
75 g ( 3 oz ) low fat spread
50 g ( 2 oz ) small mushrooms, sliced
1 garlic clove, cut in two
Zest and juice of 1/2 lemon
Pinch nutmeg
Freshly ground black pepper
100 ml (4 fl.oz) low – fat yoghurt
Pre- heat the oven to 190 ° C (375 ° F / gas mark 5). Place the kippers in a dish, dot them with a little of the low- fat spread, and bake for 15 minutes.
Drain the juices from the cooked kippers into a small pan. Add the mushrooms and garlic and cook on a high setting for 2 minutes, shaking all the time. Discard the garlic.
Place the cooked kipper fillets, juices, the rest of the low-fat spread, the lemon juice and zest in a blender. Add the nutmeg and pepper to taste, and liquidize until smooth. Stir the yoghurt into the pate and chill for 2 hours.
The Garlic Effect – Dr Reg Saynor

Serves 3 - 4

Ingredients

1 x 213 g ( 7 oz ) tin tuna in brine
Salt and pepper
15 g ( 1/2 oz ) low fat spread
1 garlic clove , roughly chopped
15 g ( 1/2 ) plain flour
300 ml ( 1/2 pint ) semi – skimmed milk
1 x 11 g sachet gelatine
150 ml ( 1/4 pint ) low – fat yoghurt
Place the tuna in a sieve and wash out the excess brine with cold water. Chop it finely and add salt and pepper to taste
Heat the low-fat spread in a small pan together with the garlic. After a minute, remove the garlic and discard. Add the flour and heat, stirring, for 2 minutes. Remove the pan from the heat and gradually stir in the milk. Bring to the boil and simmer, stirring for 1 – 2 minutes. Mix the sauce with the tuna. Make up the gelatine according to the instruction on the packet, and stir into the tuna mixture. Let it cool slightly, then mix in the yoghurt and lemon juice and pour the pate into a serving dish.

Chill in the refrigerator for 2 hours, garnish with tomato or cucumber slices if you like, and serve with toast.
The Garlic Effect – Dr Reg Saynor

Serves 4

Ingredients

450 g ( 1 lb ) fresh jumbo shrimps
100 g ( 4 oz ) polyunsaturated margarine
2 garlic cloves, crushed
15 g ( 1 tablespoon ) chopped frozen parsley
15 ml ( 1 tablespoon ) freshly squeezed lemon juice
1/2 teaspoon salt
Pepper
Shell the shrimps and wash them well in cold water. Remove the sand vein by making a deep cut down the back of the shrimp, at the same time opening up the shrimp in butterfly fashion. Place the margarine, garlic , parsley, lemon juice and salt in a shallow, microwave-safe dish.
Microwave on high for 2 minutes, then stir in the shrimps until they are fully coated. Add a shake of pepper and continue cooking  on top of the stove, uncoverd , for 4 – 5 minutes, stirring occasionally. Take care not to cook for too long or the shrimps will become tough.
Serve with fresh bread and / or salad.

Note: This is a partly microwave recipe for occasions when you don’t have a lot of time, but it could easily be adapted to conventional booking.

The Garlic Effect – Dr Reg Saynor

Serves 6

Ingredients

225g ( 8 oz ) haricot beans, soaked overnight in water
60 ml ( 4 tablespoons) olive oil or rapeseed oil
2 garlic cloves, shopped or crushed
1 large onion, chopped
3 – 4 sticks celery, sliced
3 medium carrots, finely chopped
1 courgette, chopped
450 g ( 1 lb ) tomatoes, skinned ( see below ) , seeded and chopped
125 g ( 4 oz ) green beans
125 g ( 4 oz ) cabbage, shredded
1.7 liters ( 3 pints ) vegetable stock from cubes
1 rasher lean back bacon, chopped into small pieces
75 g ( 3 oz ) small pasta shapes or spaghetti broken into small pieces
8 tablespoons chopped parsley
Salt and pepper
Parmesan cheese, grated

Cook the garlic and onion in the oil in a large pan until soft. Add the remaining vegetables, mix well, add the stock and bacon and bring to the boil. Simmer, covered,  until the vegetables are almost tender. This should take about 40 minutes. Stir in the drained beans and the spaghetti or pasta and simmer for a further 15 minutes. Season to taste and serve sprinkled with parmesan cheese.

Note: to skin tomatoes easily, drop them for about a minute into just-boiled water, then remove them with a slotted spoon and drop them into cold water. In another minute or so their skins should come off in your fingers, though you many need the point of a kitchen knife to start the process off

Vegetarians can leave the bacon out of this recipe and make an equally delicious soup for a cold winter’s day.
The Garlic Effect – Dr Reg Saynor

Serves 4

Ingredients

4 large tomatoes
15 ml ( 1 tablespoon ) olive oil
1 onion, chopped
1 garlic clove, finely chopped
50 g ( 2 oz ) mushrooms
50 g ( 2 oz ) grated Cheddar cheese
50 g ( 2 oz ) breadcrumbs
Salt and freshly ground black pepper
50 g ( 2 oz ) prawns

Pre- heat the oven to 190° C ( 375 ° F / gas mark 5 ) . Slice the tops off the tomatoes and remove the seeds and centers. Put the empty tomato shells to one side , and sieve the seeds and centers to make a pulp.
Heat the oil and fry the onion, garlic and mushrooms until tender.
Add the grated cheese, sieved tomato pulp, breadcrumbs and salt and pepper to taste.
Mix well, add the prawns and fill the tomato shells with the mixture. Bake for 10 minutes.
Garnish with sprigs of parsley and serve with toast.
The Garlic Effect – Dr Reg Saynor

Serves 4

Ingredients

3 medium Spanish onions, chopped
2 garlic cloves, shopped or crushed
30 ml ( 2 tablespoons ) olive oil
5 – 6 eggs
Pinch salt and black pepper

Fry the onions and garlic in the oil in an omelette pan . Beat the eggs with the salt and pepper and stir them into the onion and garlic mixture. Cook until the underside is just browning. Sprinkle the top with a little grated hard cheese and place under grill until top surface is no longer runny.

Serve immediately with fresh bread and / or mixed salad.
The Garlic Effect – Dr Reg Saynor

Serves 4

Ingredients

100 g ( 4 oz ) frozen shrimps , thawed
150 g ( 5 oz ) fresh mushrooms
1 medium lettuce
Parsley

Dressing:
1 garlic clove, finely chopped or crushed
1/2 teaspoon English mustard
Salt and pepper
15 ml ( 1 tablespoon ) olive oil
Slice the mushrooms and place them in a salad bowl with the shrimps.
Combine all the dressing ingredients and add the mixture to the bowl.
Toss thoroughly and serve on a bed of lettuce, garnished with parsley.
The Garlic Effect – Dr Reg Saynor

Serves 4

Ingredients

450 g ( 1 lb ) fresh cod fillets
30 ml ( 2 tablespoons ) olive oil
1 medium onion, finely chopped
1 garlic clove, chopped
1 green pepper, cored and seeded
1 x 400 g ( 14 oz ) can shopped tomatoes
10 ml ( 2 teaspoons ) tomato puree
225 g ( 8 oz ) boiled potatoes, chopped
Salt and black pepper
Cut the fist into small pieces. Heat the oil and cook the onion, garlic and green pepper until tender. Add all the other ingredients except the fist, and simmer for 15 minutes. Add the fish and cook for about 5 minutes until it flakes. Add salt and pepper to taste.
Serve with croutons or toast

The Garlic Effect – Dr Reg Saynor