For summer 2016 Shibden Mill Inn has taken dining al fresco to a whole new level with the unveiling of the new Shibden Shack. The Shack can be found at the multi award-winning inn when the sun is shining, serving a delicious assortment of burgers, garden salads and seafood that includes lobster, Whitby crab, reel-caught langoustines and the old fashioned favourite, shell-on-prawns by the pint!
Alongside the Shibden Shack is a new Peroni bar to complement proceedings, and if premium lager isn’t your thing, the new outside bar serves Prosecco too. The Shibden Shack forms part of a significant round of investment at the former corn mill by owners Simon and Caitlin Heaton, which also includes the creation of a stunning new part-sheltered outside area.
Why not try wowing friends and family this barbeque season by trying Darren’s Thai Mackerel & King Prawn burger recipe.
8 fillets of mackerel, skinned & pin boned
100g king prawns shelled
3 garlic cloves
1 stick of lemon grass
1 lime juice
20g of coriander
Half a green chilli (chopped & deseeded)
In a food processer, blend all the Thai ingredients with a pinch of salt, then add the mackerel fillets making sure there’s no bones in the fish before blending & blend to a paste.
Empty the burger mix into a bowl and chill in the fridge for 30 minutes. In the meantime hand chop the king prawns and fold into the burger mix.
After chilling, mould the burger by hand (should make 4 large burgers) and cook on a BBQ or under a grill for 3-4 minutes, until cooked through and serve on a bun with beeftomatoes & gherkins or plain with garlic mayonnaise.