Australia Overnight with Clinton Maynard

Listen to the full show podcast - Friday - 22nd November

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As co-founder of Chemo@home, Lorna Cook– alongside her business partner – has made it possible for patients receiving chemotherapy, to have their treatments at home.  

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Clinton has a weekly chat with Sue Dodd from the Sydney Markets about what bargains are on offer at the markets this week.

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Listen to the full show podcast - Friday - 22nd November

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Aussie historian, author & entertainer Jim Haynes joins Overnight each week
for his unique knowledge of Aussie Wit, Words and Wisdom from Australia’s
history.

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Clinton is joined by Sarah Boorer, Communications professional & CWA award-
winning cook, to look at the world of baked goods, delicious treats and & easy
recipes.

This week Sarah whips up :Turmeric satay rice bowl

Feeds 2

Time: 35 minutes
½ cup brown rice
1¼ cups water
1 eggplant, cut into bite-sized chunks
¼ green cabbage, cut into large pieces
3 Tbsp cooking oil
1 tsp sea salt
Turmeric satay
2 Tbsp peanut butter
2 Tbsp tamari or soy sauce
1 Tbsp freshly grated ginger
1 garlic clove, crushed and finely chopped
1 tsp sesame oil
1 tsp ground turmeric
1 tsp apple cider vinegar
½ tsp sea salt
Water to loosen
1 avocado, cut into chunks
¼ cup chopped fresh herbs
¼ cup peanuts, roasted and chopped
Method
Preheat the oven to 200°C.
Put the brown rice and water in a pot and bring to the boil.
Reduce to a simmer and cook for 20-25 minutes, or until all the water has been absorbed. Remove from the heat.
Place the eggplant, cabbage, cooking oil and salt on a baking tray and toss together. Bake for 15 minutes. Then remove the cabbage and put the eggplant back in the oven for a further 5-10 minutes or until soft and golden.
While the brown rice and vegetables are cooking, make the turmeric satay. Mix all the ingredients together in a cup or small bowl until smooth and creamy. You want a pourable consistency so add a little more water if you need to.
To serve, mix a third of the turmeric satay through the cooked brown rice. Divide the brown rice between two bowls. Add the roasted eggplant and cabbage, followed by the avocado, herbs, peanuts and the rest of the satay.
Leftovers will keep in an airtight container in the fridge for up to three days.
We recommend leaving out the avocado and adding it fresh each time
SWAP
• When eggplants are expensive we love using broccoli instead.
TIP
• We highly recommend doubling the turmeric satay recipe and storing the excess in a jar in the fridge to use in other ways throughout the week.
It is delicious tossed through noodles and served alongside a range of different raw and/or cooked vegetables in a bowl.
Add in some chicken, prawns, salmon or tofu and you have yourself a tasty turmeric satay noodle bowl.
DELICIOUS WITH
• Tofu, salmon, prawns or chicken

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Former NSW Transport Minister Andrew Constance joins Clinton to discuss the ongoing RTBU dispute 

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Clinton Maynard’s weekly talk with Leith Van Onselen, Chief Economist at the MB
Fund & Co-founder of Macrobusiness, to dissect the politics behind Australia’s
economy.

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Clinton Maynard’s weekly political chat with Terry Barnes – Columnist, political
and policy consultant & former Howard government adviser.

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NAB is facing legal action from ASIC in the Federal Court, claiming they didn't respond to hundreds of customers facing financial hardship fast enough.
Financial Educator Zain Peart says Governments should tightening up the regulations to banks are forced to respond faster during tough times.

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