Welcome to FrieMCS

Increased Funding for Independent Private Schools

The former Labour government was ideologically opposed to independent schools, believing that independent schools were "elitist" and the preserve of the wealthy. For over six years the government capped support for private schools--which, with the increasing rolls--meant that every year the support per child went down.

This meant that families choosing to send their children to an independent school such as Manukau Christian were paying a double burden for education. They were paying for the support of state schools (through their tax dollars) and paying again for the education of their own children. It is a most unjust system.

The present government has taken the first step towards rectifying this injustice. Below is a press-release from Heather Roy, Associate Minister of Education.

New Scholarships Increase Choice In Education
Posted on 05 Aug 2009

Today, in my capacity as Associate Minister of Education, I announced a new scholarship initiative that will enable students from low-income families to attend independent secondary schools that they and their families would previously not have been able to afford.

ACT and National pledged to increase families' education choices, with scholarships for every child being a key part of ACT's manifesto. This announcement is an important step toward honouring that pledge.

In Budget 2009, the Government increased private school funding by $10 million - the first increase since 2000 - to make independent schools more affordable to parents. Of this, $7.4 million will be allocated directly to independent schools and $2.6 million used to provide 250 scholarships to students from low socio-economic backgrounds from 2010.

The additional funding and new scholarships will increase choice by making independent schools more affordable for New Zealand families.

Next year 150 students from low-income families will be able to go to an independent secondary school, increasing to 200 students in 2011 and 250 in 2012. Students' fees will be covered, and they will receive an allowance for uniforms and other school-related costs, to ensure no student is disadvantaged.

Over four percent of school-age students - 30,000 children - currently attend independent schools, saving the State around $200 million annually and relieving some of the pressure on State schools. I am delighted to announce the introduction of this scholarship initiative - which will provide more choice and opportunity for young people from low-income families.

This Government knows it is parents who are best placed to make the decisions about the education that best suits their children's needs. This funding will support parents in their choices and improve access for many families to a greater range of educational opportunities for their children.

Traditional Butter Chicken

This recipe represents a family tradition, passed down through generations. It is a Pakistani version of a favorite--therefore, northern Indian. It is very easy to make, and if the ingredients are prepped and to hand, it can be made without stress, in a relaxed manner--which is not unimportant as "arsenic hour" (evening mealtime) approaches!

As always with eastern cooking, the order in which ingredients are added to the dish is very important. We have broken down the key steps.

Ingredients

1 kg chicken (chopped 2cm pieces; although any chicken portions will do)
2 teaspoons garam masala
2 teaspoons ground coriander
3/4 teaspoon chilli powder
2 teasppons grated fresh ginger
3 cloves of garlic, crushed
2 tablespoons of white vinegar
1/4 cup (60ml) tomato paste
1/2 cup yoghurt (plain, unsweetened)

*********
80gm butter
1 large onion chopped
1 cinamon stick
4 cardomom pods, bruised
1 teaspoon of salt
3 teaspoons of sweet paprika
425 gm can tomato puree
3/4 cup chicken stock
1 cup of cream

Method

1. Combine spices, ginger, garlic, vinegar, paste and yoghurt in a large bowl. Add chicken. Coat with marinade. Cover and refrigerate for a few hours. Relax--most of your work is done. The rest is easy peasy.

2. Heat butter in a large pan, add onion, cinamon and cardomom. Cook stirring until onion is lightly browned.

3. Add chicken and marinade. Cook, stirring about five minutes.

4. Add salt, paprika, tomato puree, chicken stock. Simmer for about 10 minutes, stirring occasionally.

5. Add cream. Simmer about ten minutes or until chicken is cooked.

Serve with rice, and/or roti bread or equivalent.
Serves five to six adults. So you will likely have plenty left over for the next day or for the freezer. Have fun.