Willowbrook Butchery in Midland, Western Australia | Grocers

Willowbrook Butchery

Locality: Midland, Western Australia

Phone: +61 8 9274 0087

Address: 64 Morrison Rd 6056 Midland, WA, Australia

Website:

Likes: 986

Add/Update information

Reviews

Tags

• Butchers shop
• Grocers

25.01.2022 Everyone lining up for thier Christmas orders

25.01.2022 Scotch fillet wellingtons. Ready to go for Christmas. Come in this weekend to place an order and avoid dissapointment.

24.01.2022 Dingo Sauce Co.

23.01.2022 specials guys yeah !!

22.01.2022 Hi guys Christmas is round the corner time to come in and order your Christmas meats now

20.01.2022 https://www.facebook.com/100004164270485/videos/1133141100168022/?t=1

19.01.2022 Morning guys!! Fresh display today!

18.01.2022 Congratulations to Nelly Wilson and Matt Pierson on thier impending nuptials. It was a pleasure catering for your special day.

17.01.2022 Hey all Christmas is upon us again and we are taking Christmas orders in both Warwick and Midland. Call in to have one of our friendly staff members assist you with all your needs.Come in soon to avoid dissapointment

16.01.2022 SPECIALS ARE HERE

15.01.2022 Chicken, Cranberry, Apple and Walnut Sausages perfect for the festive break. Available for another 2 days at Willowbrook Butchery. Come in to get yours today.

14.01.2022 Specials y'all

13.01.2022 All decked out for christmas ready to serve you needs. Come in and see our friendly team today

13.01.2022 SPECAILS FOR THIS WEEK!

13.01.2022 AUSSIE AUSSIE AUSSIE OI OI OI HAPPY AUSTRALIA DAY

13.01.2022 Willow Brook 2018 Christmas cabinet, come down and say hi over this weekend Merry Christmas

13.01.2022 Mixing Spanish Chorizo sausages. With Jalapeños for that extra kick

11.01.2022 Its christmas week, come down and check out our Christmas specials

09.01.2022 Willow Brook 2018 Christmas cabinet, come down and say hi over this weekend Merry Christmas

09.01.2022 Yup That's my special's !!!

08.01.2022 Beautiful display today.

08.01.2022 The beautiful setup at Willowbrook Butchery this morning :) :)

08.01.2022 SPECIALS ARE HERE

07.01.2022 Who doesnt love this weeks specials

06.01.2022 Fuly stocked up.with another load of Rib Racks BBQ Rubs and Sauces . Some of WA's finest sauces and rubs

05.01.2022 GET AROUND THIS WEEKS SPECIALS

04.01.2022 Willowbrook displays 2019!! Come and visit thank you guys..!

03.01.2022 Hey Willowbrook fam. Just started a Insta accoumt for the shop. If you have a bit of te.out of your day I'd be really greatful to all that could go on and like amd follow the page. Thanks in advamce

03.01.2022 Display this morning at willowbrook butchery, midland! Come check us out

03.01.2022 Chicken Pet Meat now available all day everyday $1KG

02.01.2022 Christmas Pork Belly with Sexy Crackling and Gravy Prep Time 20 minutes Cook Time 2 hours 30 minutes Total Time 2 hours 50 minutes... Ingredients 1.5-2 kg of pork bellyA light oil such as vegetable oil or grape seed oil2 red onions quartered don't worry about peeling them1 bulb of garlic lightly crushed2 cloves2 bay leaves2 tablespoons of apple cider vinegar1 clementine or orange juiced1 tablespoon of cornflourSalt and pepper for seasoning Instructions 1. Pre-heat your oven to 170 degrees Celsius. 2. Score the fat on the top of the pork with a sharp knife or a stanley knife as shown in the picture above. 3. Season the pork generously with salt all over, make sure you get the seasoning in the cracks of that scored fat. 4. Get a large pan or a stainless steel roasting tray that can take the heat from a stove nice and hot on about medium-high flame. Add a touch of oil then add your pork fat side down. Sear that pork fat for about 3-4 minutes, turn the heat off then transfer the pork back on your chopping board. 5. Add your onions, garlic, bay leaves and cloves to the pan and then bundle those ingredients together in the middle. This will just create a bed for the pork to sit on while roasting. So carefully place your pork on top of those bundled aromats in the pan. Finally, add a cup of water (250ml) in the pan (make sure you don't pour over the pork) to prevent any areas on the pan from burning. Roast that pork in the oven for 1 hr 45 mins - 2 hours. 6. Take the pork out of the oven, increase the heat to 220 degrees Celsius, add another cup of water to the pan then place back in the oven for another 30 minutes to finish off that crackling. 7. Once the pork belly is done, transfer to a board or platter, then cover with foil and leave the meat to rest. Also, make sure you put a folded tea-towl over the handle of the pan, this just reminds you that the pan is still hot and prevents you from burning yourself. 8. Strain any of the juices from the pan into a bowl, make sure you push all of those juices through the sieve. If there is too much fat on top of those juices, use a ladle to skim it off. Add the cooked onions, garlic, bay leaves and cloves back into the pan, get the pan back on the heat and fry off those ingredients for 1-2 minutes. 9. Add your apple cider vinegar and orange/clementine juice to deglaze the pan. Next, add your cornflour and stir through, then add 2 cups of water and those juices that you strained earlier. Bring that mixture to a boil then simmer for a few minutes. 10. Season to taste with salt and pepper then strain one last time in a bowl. From there you can serve in a gravy jug or whatever you choose. Serve with the pork belly and enjoy. Recipe Notes * Scoring the fat on the pork belly will make your crackling crispier.

01.01.2022 Merry Christmas all. This is our Turkey Ballentine. A boneless turkey stuffed with a boneless duck, stuffed with a boneless Chicken stuffed with a boneless quail. All this is complimented with Cranberry sauce and a herb, bacon and nut stuffing.