Issue link: https://maltatoday.uberflip.com/i/832512
maltatoday, SUNDAY, 4 JUNE 2017 34 Food FRAN FARRUGIA OH Valletta, what a beauty to be- hold! This little gem we proudly call our capital city just got ten times better thanks to the dedi- cated meat lovers at Meat Gang smokehouse, quietly tucked away in South Street. I made my way to Valletta to meet Christian Cardona, head chef at Meat Gang, to sample a couple of their mouth watering dishes, and boy was I in for a treat! We started off with one of the best chicken burgers I have ever eaten. A 24-hour buttermilk marinated chicken thigh burger, smothered in a coating of flour, lemon pep- per, garlic and onion to create a crispy fried crust and served in a brioche bun with a cheese, carrot and onion slaw. I'm not generally a big fan of thigh burgers but this was abso- lutely sensational. The sweetness of the brioche bun complemented the tender spicy chicken perfect- ly. After this, I was eager to try out what else chefs Christian and Robert had prepared for me. The beef brisket bun with 150g of ten- der beef, resulting from 48-hours of brining, was so tasty, with the onion gravy and cheese complet- ing this bun. My colleague and I then moved on to the Scotch egg that can be ordered as a side at Meat Gang. The spicy blend of meat was the perfect vehicle for the soft-boiled egg on the inside. As I cut it in half the egg yolk came oozing out, and who doesn't love a runny egg yolk? Up next was one of Meat Gang's beloved best sellers, the Phat Pig, a burger very aptly named. Pic- ture this: layers of pulled pork, a juicy patty, and home cured bacon. It can be argued that this bacon is the best tasting bacon on the island; cured for six days and air-dried for seven weeks. Meat Gang's Texan roots shine through in this burger, as potent chilli and fennel hints are savoured in every bite. The pulled pork bun fol- lowed, with an infusion of cheese, chilli and vinegar slaw, offering a musky yet refreshing flavour, a real treat for your palate. Reedemer, the ever so friendly and helpful member of staff, then brought out the Meat Gang plat- ter, a real carnivore's heaven on a plate, consisting of two smoked sausages, fried and smoked chick- en wings with glistening sauce, smoked brisket and pulled pork, served with the house barbecue sauce. Luckily, the sides of the day were pulled meat and cheese cro- quettes, crunchy on the outside and flavoursome tender meat on the inside. The smokiness of the sausage and chicken really came through, with the fried chicken hitting all the right spots once again. At Meat Gang in South Street Valletta, everything is made with pure and utter dedication and passion, with all the dishes exud- ing a deep flavour. Therefore, it goes without saying that I pro- foundly recommend this joint to anyone (well, except for vegetar- ians of course) looking to enjoy a quick lunch and devour a flavour- some meaty dish. Resto of the week The Château de Sancerre portfolio is comprised of highly acclaimed wines from the Loire Valley in France. The winery was founded in 1919 by Louis-Alexandre Marnier Lapostolle, the creator of Grand Marnier liqueur, in tribute to the area where he was born. Pale gold, with silver highlights. Powerful aromatic intensity with citrus and floral notes. Rich and well balanced on the palate with fruity flavors of grapefruit and fresh grapes. Wonderful accompaniment to fish, seafood, white meat (chicken, veal) and goat cheese, particularly the "Crottin de Chavignol." Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Sancerre 2015 – Chateau de Sancerre Loire, France In search of that smokey flavour Meat Gang South Street Valletta Tel: 21222002 Facebook: MEATGANG WINE OF THE WEEK